Patrijzen Roast Partridge Recipes

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PATRIJZEN - ROAST PARTRIDGE



Patrijzen - Roast Partridge image

This recipe would also work very well for young pheasants. From the Michigan Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.

Provided by Molly53

Categories     Pheasant

Time 40m

Yield 6 serving(s)

Number Of Ingredients 6

3 partridges, cleaned
1/2 lb bacon, strips
salt, to taste
1 cup cream, heated
breadcrumbs, mixed with
melted butter, a little

Steps:

  • Preheat oven to 450°F.
  • Wrap bacon around the birds and place close together in a baking pan.
  • Bake for 15 minutes, reduce heat to 350F; remove bacon, salt lightly and return to the oven to brown well.
  • Pour cream over the birds and sprinkle with buttered crumbs.

Nutrition Facts : Calories 251.3, Fat 24.8, SaturatedFat 10.5, Cholesterol 52.1, Sodium 331.1, Carbohydrate 1.7, Sugar 0.1, Protein 5.5

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