Roast Partridges with Sage, Thyme and Garlic

Name: Roast Partridges with Sage, Thyme and Garlic (Pieczone kuropatwy przepiórki)
Cuisine: Polish
Ingredients: 4 small partridges, cleaned and gutted; 8 slices pork fat or streaky (fatty) bacon; 8 slices pork fat or streaky (fatty) bacon; 50 g/2 oz/¼ cup butter, softened, plus 5 ml/3 tbsp melted butter, for basting; 50 g/2 oz/¼ cup butter, softened, plus 5 ml/3 tbsp melted butter, for basting; 10 fresh sage leaves, roughly chopped; 1 bunch fresh thyme, leaves chopped; 10 garlic cloves, roughly chopped; salt and ground black pepper, to taste; salt and ground black pepper, to taste; cranberry preserve, to serve (optional)

Pieczone kuropatwy przepiórki

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Food and Cooking of Poland

By Ewa Michalik

Published 2008

About

It is important that you select young birds for this simple recipe. Basting the meat regularly during the cooking time prevents the flesh from drying out and adds a lovely buttery flavour, and the herbs and garlic add a subtle yet distinctive note.

Ingredients

4 small partridges, cleaned and gutted
8 slices pork fat or streaky (fatty) bacon
50

Europe
Poland
Main course
Gluten-free
Eastern Europe

Method

Preheat the oven to 190°C/375°F/Gas 5. Season the partridges well inside and out, then place in a roasting pan.
Lay the slices of pork f