PARTRIDGE: This is a bit of an unusual recipe, but worth the try if you are into pheasants and game birds.

ROASTED PARTRIDGE:



6 x 8 oz. partridges

6 tbsp. butter

thyme

24 slices bacon

¼ lb. bacon, chopped

¼ cup sweet paprika

24 pearl onions

1 ½ cup sour cream

1 ½ cups mushrooms, sliced

chopped parsley to garnish

salt and pepper

melted butter for basting



Rinse and pat dry partridges. Rub with salt and pepper to taste and fill each cavity with 1 tbsp. butter and 1/8 tsp. thyme. Truss and wrap each with 3 pieces of bacon; then tie bacon rashers in place with kitchen string.

In a saucepan over medium-high heat, cook pearl onions in enough water to cover for 10 minutes, or until they are tender. Drain and set aside. .

Preheat oven to 400 degrees F. Cook chopped bacon, in a flame-proofed casserole big enough to hold the partridges in a single layer, over medium heat for 5 minutes. Remove from heat and arrange partridge, breast-side down, over this layer of cooked bacon. Transfer casserole to oven.

Roast for 20-25 minutes, basting often with melted butter. Reduce oven to 375 degrees. Transfer partridges with tongs to a plate and remove bacon rashers and strings. Add paprika to the casserole and return partridges, breast-side down, to it. Roast for 25 minutes more or until partridges are tender. Transfer partridges to a heated platter and keep warm.

Place casserole over medium heat and add mushrooms. Cook for 5-6 minutes; then add sour cream and the reserved pearl onions. Mix well together to heat through, adjusting seasoning if necessary.

Pour mixture over partridge to serve, garnished with chopped parsley.