Preparation: 10 mins
Cooking: 30 mins
Serve with Braised cabbage and Mashed potato. Or for a Mediterranean twist serve with cous cous and stir fried vegetables.
4 partridges (one per person), ready prepared
4 sprigs fresh thyme plus a few leaves
12 juniper berries
salt and freshly ground pepper
8 slices streaky bacon
mix of butter, olive oil
selection of wild & exotic mushrooms
Pre heat the oven to 200Ã‚ÂºC/400Ã‚ÂºF Gas Mark 6.
Place 1 sprig of thyme, 3 juniper berries in the cavity of each bird and season with salt and pepper. Tie the legs together with some string before cooking.
Spread softened butter and oil over the birds and place a rasher of bacon on each breast. Put in a roasting pan and cook for 30 minutes. To check the bird is cooked, place a skewer in between the leg and breast and the birds are cooked when the juices run clear.
Pour some of the juice into a small saucepan and keep on a low heat. In the meantime heat a little olive oil and sautÃƒÂ© a selection of wild mushrooms in season.
Place the mushrooms on the plate together with the partridge and crispy bacon. Serve with a little of the heated juice, braised cabbage and mashed potato.