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.
Provided by Molly53
Categories Pheasant
Time 40m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- 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.
Nutrition Facts : Calories 251.3, Fat 24.8, SaturatedFat 10.5, Cholesterol 52.1, Sodium 331.1, Carbohydrate 1.7, Sugar 0.1, Protein 5.5
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Sumu Khan
[email protected]I would definitely recommend this recipe to anyone looking for a delicious and easy way to cook partridge.
Mimi Akter
[email protected]Delicious!
Thomas Foster
[email protected]This recipe was a disaster! The partridge was dry and tough, and the stuffing was bland. I will not be making this again.
Big Zilla
[email protected]I've made this recipe several times and it's always a hit. The partridge is always moist and tender, and the stuffing is flavorful and moist.
Kehn Ten
[email protected]Meh.
Preppy Kiyah
[email protected]This was my first time cooking partridge, and I was really impressed with how easy it was. The recipe was clear and concise, and the bird turned out perfectly.
Akithmi Vihara
[email protected]I love this recipe! The partridge is always cooked perfectly and the stuffing is so delicious.
erk law
[email protected]This recipe is a great way to prepare partridge. The bird is cooked evenly and the stuffing is moist and flavorful.
ISHAQA SAFIYANU
[email protected]I followed the recipe exactly, but my partridge was undercooked. I think I should have roasted it for a few minutes longer.
Irshsd Alam
[email protected]The partridge was a bit dry, but the stuffing was delicious.
Miley Chang
[email protected]This roast partridge recipe was a revelation! The bird was cooked to perfection, with a crispy skin and tender, juicy meat. The stuffing was flavorful and complemented the partridge perfectly. I will definitely be making this again.