Roast Greywing partridge

Fairlady
4 servings
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venison

By Food24 November 03 2009
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Ingredients (8)

4.00 partridge
salt and freshly ground black pepper
8.00 bacon — rashers
STUFFING
500.00 ml rice — cooked
60.00 ml butter — softened
olives — green, pitted, chopped
freshly ground black pepper
125.00 ml brandy
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Method:

STUFFING: Mix ingredients and stuff birds. Truss birds as described in ‘step-by-step preparation of birds’ (see recipe).
Season birds and cover breasts with bacon. Place each bird on a piece of foil large enough to enclose it. Place on a baking sheet.
Roast at 180 ºC until tender, 1 to 2 hours (halved chickens will be ready in about 1 hour). Test with a skewer, breast juices should run clear.
Remove string and serve on a bed of savoury rice. Pour flaming brandy over birds and serve with lemon butter sauce.
TOTAL KILOJOULE COUNT: 11 270 kJ (2 695 Cal). A portion: 2 820 kJ (675 Cal).



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