Patrijzen - Roast Partridge

READY IN: 40mins
Recipe by mollypaul

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.

Top Review by shellbee

I had this only a few times in my childhood and I have to admit that it is good.

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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