Serves: 4 – Preparation: 10 mins – Cooking: 30 mins
4 partridge, 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 for basting
selection of wild & exotic mushrooms
For a Mediterranean twist serve with cous cous and stir-fried vegetables.
Pre heat the oven to 200°C/400°F 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 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 birds are cooked, pierce with a skewer between the leg and breast. They are ready 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 sauté a selection of wild mushrooms.
Put 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.