Prep 10 mins
Cook 30 mins
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.
- 3 partridges, cleaned
- 1⁄2 lb bacon, strips
- salt, to taste
- 1 cup cream, heated
- breadcrumbs, mixed with
- melted butter, a little
- 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.
I had this only a few times in my childhood and I have to admit that it is good.