ROAST PARTRIDGE

Ingredients

2 Partridges

2 Pork sausages

Livers from partridge chopped small

Or 1 chicken liver

1 Medium shallot chopped fine

1/4 Cup fresh parsley chopped fine

1/2 Cup Mushrooms chopped small

Salt and pepper to taste

6 Slices streaky bacon

2 Teaspoon flour

1 Teaspoon butter

1 Glass red wine

Take the two sausages and remove the skin and discard, put the meat into a bowl with the liver, shallot, parsley, mushrooms and salt and pepper and mix well, and place in a small dish to cook in the oven. Warm the butter in a frying pan and lightly brown the partridges when done remove the partridges from the frying pan keeping the butter for later. Now take the partridges and cover each partridge with three slices of the bacon. Now take two pieces of tin foil and lightly oil and wrap one partridge in each piece and place in a preheated oven at 180c or 160c fan oven for 1 hour 10mins. For the last 15mins cook without the foil, then remove from the oven and put to one side to rest. In the mean while take the frying pan with the butter in and put it on a medium heat when the butter have melted turn the heat down low add the flour and mix well now add the red wine slowly stirring all the time while adding now take the juices from the roasting tray and add to the sauce and mix well and simmer for 10mins stirring from time to time and serve.