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STEAM AND FROTH YOUR WAY TO PERFECT MILK
Cooked in a roasting bag, the juices of the partridge do not escape, which helps prevent it from drying out. The flavour of the wild bird, which is so different from domestic birds, can really be savoured. This is a must for the game season.
1 oven-ready partridge
2 rashers streaky bacon
salt and pepper
You will need a small roasting bag.
Preheat oven to 180°C, set at Bake, rack position B.
Wipe out the cavity of the little bird with a piece of paper towel and season with salt and pepper.
Place the bacon rashers over the breast, spreading them flat with the side of a table knife to cover and protect the meat. Put the partridge in the bag. Place the grilling tray in the oven tray and put the bird on its side on top.
Cook for 20 minutes, then turn over and cook on the other side for another 20 minutes.
Turn off the oven and place the bird, still on the double tray, on top of the oven to keep warm, and leave for 5 minutes or so to rest.
Open the bag and serve with the juices poured over the partridge.