Posted By: Staff
1 Partridge Bacon fat and butter 1/3 Cup minced shallots or onion Bacon strips 1 Cup of broth 1/3 Cup of Madeira Cornstarch and simple syrup Stuffing 1 1/2 Cups of wild rice (cooked) 1/3 Cup of sautéed onion 1/3 Cup of sautéed celery 1 Teaspoon of basil 1/2 Teaspoon of thyme Salt and pepper 1/2 Cup of sliced sautéed mushrooms 2 Tablespoons of sherry 2 Teaspoons of simple syrup 1/2 Teaspoon of mace
The bird may or may not be stuffed, but this is a very good stuffing for any small game bird. In any case, brown the bird in the fat and butter, then add the shallots or onion and cook a minute longer. Tie strips of bacon on their breasts, as this bird is drier than wild duck. Put it in a baking pan, rinse out the frying pan with broth, add the wine and pour it over the partridge. Roast slowly (325°F.) for 1/2 hour or until it is tender, basting very often. Thicken the sauce with a little cornstarch dissolved in cold water, add a wine glass of Madeira and a teaspoon of syrup. Salt and pepper if necessary. Pour the sauce over the bird.