PATRIJZEN - ROAST PARTRIDGE
This recipe would also work very well for young pheasants. From the Michigan Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.
Provided by Molly53
Categories Pheasant
Time 40m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 450°F.
- Wrap bacon around the birds and place close together in a baking pan.
- Bake for 15 minutes, reduce heat to 350F; remove bacon, salt lightly and return to the oven to brown well.
- Pour cream over the birds and sprinkle with buttered crumbs.
Nutrition Facts : Calories 251.3, Fat 24.8, SaturatedFat 10.5, Cholesterol 52.1, Sodium 331.1, Carbohydrate 1.7, Sugar 0.1, Protein 5.5
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