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Ingredients

• ✓ partridge breast
• bacon
• chicken broth
• toothpick
• white wine
• shallot
• garlic
• salt
• black pepper
• all-purpose flour

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C).
2. 2 Heat a large skillet over medium-high heat. Place the slices of bacon in the skillet and fry until they have released their juices, but are not crispy. Remove the bacon and set aside. Place the partridge breast halves into the pan, and brown them quickly, about 2 minutes per side.
3. 3 Remove the partridge pieces, and wrap each one with two slices of bacon. Secure with toothpicks. Pour enough of the drippings from the skillet into a baking dish to cover the bottom. Place the partridge pieces into the dish along with the chicken broth, white wine, shallots, garlic, salt and black pepper.
4. 4 Roast uncovered for 45 minutes in the preheated oven. Remove drippings from the baking dish using a turkey baster, and place in a saucepan. Whisk in the flour, and cook over medium-low heat, stirring constantly, until thickened. Serve gravy with partridge.

By WANDERINGSTAR

Ingredients

• ✓ partridge breast
• butter
• mushroom
• onion
• garlic
• spinach
• water
• mushroom gravy mix
• red wine
• cream
• thyme
• pancetta
• toothpick

Instructions

1. 1 Place partridge fillets, one at a time, between 2 pieces of plastic wrap and tenderize by tapping with a rolling pin; set aside.
2. 2 Heat butter in a saucepan over medium heat. Saute mushrooms, onion, and garlic until softened, 5 to 7 minutes. Set aside.
3. 3 Preheat the oven to 350 degrees F (175 degrees C).
4. 4 Fill a large bowl with ice and cold water. Bring a large pot of lightly salted water to a boil. Add spinach and cook, uncovered, until it turns bright green, about 30 seconds. Drain in a colander and immediately immerse in ice water for several minutes to stop the cooking process. Drain and dice.
5. 5 Stir cold water gradually into gravy mix in a small saucepan using a whisk. Cook over medium heat, stirring frequently, until gravy comes to a boil. Reduce heat and let simmer for 1 minute. Remove from heat and mix wine, cream, and thyme into gravy; gravy will thicken upon standing.
6. 6 Lay tenderized fillets on a cutting board and place a thin layer of blanched spinach on top. Top with a thin layer of sauteed mushrooms, followed by 1 piece of pancetta. Roll and fold fillets, securing with toothpicks. Place into a small roasting pan. Pour gravy over meat until completely immersed.
7. 7 Bake in the preheated oven until no longer pink and juices run clear, about 45 minutes.

By david