This was my Scottish grandmothers recipe for partridge also commonly known as ruffed grouse Partridge breasts are seared in bacon grease then roasted in a simple wine sauce and served with a rich gravy
Prep Time
1 hr 25 mins
Dificult
Medium
Servings
4
Ingredients
Instructions
Preheat the oven to 325 degrees F (165 degrees C).
Heat a large skillet over medium-high heat. Place the slices of bacon in the skillet and fry until they have released their juices
but are not crispy. Remove the bacon and set aside. Place the partridge breast halves into the pan
and brown them quickly
about 2 minutes per side.
Remove the partridge pieces
and wrap each one with two slices of bacon. Secure with toothpicks. Pour enough of the drippings from the skillet into a baking dish to cover the bottom. Place the partridge pieces into the dish along with the chicken broth
white wine
shallots
garlic
salt and black pepper.
Roast uncovered for 45 minutes in the preheated oven. Remove drippings from the baking dish using a turkey baster
