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Patrijzen - Roast Partridge

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“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.”
READY IN:
40mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

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

Directions

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

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