Patrijzen - Roast Partridge

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: 40 mins
• Serves: 6

Ingredients

• 3  partridges, cleaned
• 1⁄2 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.