Roast Partridge served on Croutons

Pernice Arrosto Sul Crostone


  • 4 partridges
  • 200 g/7 oz butter
  • 8 slices unsmoked streaky bacon
  • livers from the birds plus 2 chicken livers
  • large knob of butter (for frying livers)
  • pinch of mace
  • pinch of thyme
  • salt and freshly ground black pepper
  • 1 measure brandy
  • 1 cup chicken stock
  • lemon wedges
  • 4 crostoni (large slices of country bread fried in olive oil)


Place a knob of butter in the cavity of each bird and spread the remaining butter over the breasts and legs of the birds. Wrap the birds in the streaky bacon.

Preheat the oven to 220°C/425°F/gas 7. Place the birds breast-side up on a grid in a roasting tin and roast for 20 minutes. When the bacon starts to brown turn the birds over. Remove the bacon 5 minutes before the end of cooking time, and only at this point salt the bird.

Sauté the livers in butter until pink, season with thyme, mace, salt and pepper. Mash the livers with a fork.

Spread the liver mixture on 4 crostoni, and place the birds on top. Deglaze the roasting tin with a measure of brandy, flame, add the stock and reduce till slightly thickened. Strain the sauce and pour over the partridges. Serve the partridges with lemon wedges.