JohnfromUK Posted December 8, 2023 Report Share Posted December 8, 2023 Not home shot, but Hampshire Game partridge breasts were on offer and I like to support supermarkets who sell game ......... and I wanted to freeze them in a 'ready to roast' type of format. What I did was to make a 'Paxo' base my making Paxo sage and onion stuffing with extra dried onions added (to make it less solid), ground black pepper and a knob of butter so that it could be moulded when cold - and chilled that overnight. Then lay out a couple of strips of smoked streaky bacon, form a 'cake' of the Paxo about the size of the partridge breasts on the bacon and top with sliced mushrooms (mushrooms give off a lot of moisture in cooking and stop it drying out). On top of that a partridge breast is placed and the bacon wrapped around. Wrapped tightly to retain the moisture in foil parcels and cooked at 180 C for around 20/25 minutes to an internal temperature of 75 - 80 C. These look a bit pale now, but are 'cooked' and will be frozen or chilled - and when wanted roasted in a hot oven to crisp and brown up the outside and make sure the inside is fully hot and serve with roast potatoes and hot veggies. That's the plan! Quote Link to comment Share on other sites More sharing options...
jall25 Posted December 8, 2023 Report Share Posted December 8, 2023 Look amazing ! Quote Link to comment Share on other sites More sharing options...
London Best Posted December 8, 2023 Report Share Posted December 8, 2023 Just exactly what Mrs. L.B. often does with partridge breasts, or with pheasant breasts. Absolutely delicious. Quote Link to comment Share on other sites More sharing options...
ditchman Posted December 8, 2023 Report Share Posted December 8, 2023 when you are doing your stuffing put some cranberry jelly in it...(it has whole cranberry in it) ...and grate a bit of lemon zest in it too........just a thought for next time Quote Link to comment Share on other sites More sharing options...
JohnfromUK Posted December 9, 2023 Author Report Share Posted December 9, 2023 A couple of the breasts as made yesterday cooked up to eat with some taters and veggies, gravy and red current jelly, oh and a glass of 'good cheer'. Quote Link to comment Share on other sites More sharing options...
ditchman Posted December 9, 2023 Report Share Posted December 9, 2023 very very nice..........if i was served that i a very posh london eatery i would be well chuffed Quote Link to comment Share on other sites More sharing options...
JohnfromUK Posted December 9, 2023 Author Report Share Posted December 9, 2023 2 minutes ago, ditchman said: very very nice..........if i was served that i a very posh london eatery i would be well chuffed Instead, served on an old Pyrex plate on my Formica kitchen table! But it was still nice to eat. Quote Link to comment Share on other sites More sharing options...
TIGHTCHOKE Posted December 9, 2023 Report Share Posted December 9, 2023 MORE gravy required....... Quote Link to comment Share on other sites More sharing options...
JohnfromUK Posted December 9, 2023 Author Report Share Posted December 9, 2023 8 minutes ago, TIGHTCHOKE said: MORE gravy required....... There was more in the jug! Quote Link to comment Share on other sites More sharing options...
TIGHTCHOKE Posted December 9, 2023 Report Share Posted December 9, 2023 Good. Quote Link to comment Share on other sites More sharing options...
Agriv8 Posted December 9, 2023 Report Share Posted December 9, 2023 I don’t know about the gravy but sprouts and cauliflower might need to lash the duvet down after that ! going to try a variety of that ! regards Agriv8 Quote Link to comment Share on other sites More sharing options...
snow white Posted December 9, 2023 Report Share Posted December 9, 2023 Missis does them with pheasant breasts fantastic hot or cold Quote Link to comment Share on other sites More sharing options...
Fargo Posted December 9, 2023 Report Share Posted December 9, 2023 Giving it a try tomorrow and then Monday pheasant beasts stuffed with cream cheese wrapped in streaky bacon Quote Link to comment Share on other sites More sharing options...
bruno22rf Posted December 10, 2023 Report Share Posted December 10, 2023 (edited) Maybe a little melted cheese over the Cauli? but that's mighty impressive sir, what time do you open? Edited December 10, 2023 by bruno22rf Quote Link to comment Share on other sites More sharing options...
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