Partridge and Paxo bacon roll

[JohnfromUK]

Lined a Pyrex dish with smoked streaky bacon.  Added a layer of partridge breast meat, then a layer of (mixed with boiling water but not cooked) Paxo, onion flakes and butter.  Another layer of partridge and closed the bacon over.  Oven cooked - first half in the Pyrex foil covered, then on a tray to crisp off the bacon.

Served sliced with roast potatoes and veggies (plus a stray Yorkshire that had been lurking in the freezer for a while!  More for another day.

Very nice plateful, though I say it myself.

Edited 56 minutes ago by JohnfromUK

[TIGHTCHOKE]

Very nice. 

 

But it needs GRAVY.   

[ditchman]

that is perfection....

Just now, TIGHTCHOKE said:

Very nice. 

 

But it needs GRAVY.   

put your glasses on ...its got gravy

[JohnfromUK]

Just now, TIGHTCHOKE said:

But it needs GRAVY. 

It did have a nice gravy - made from the cooking juices.

[JKD]

Looks great, especially the roast potatoes 😋

[welsh1]

looks great

[hushpower]

Looks a good tea  but loads more gravy or can be too dry me thinks

[marsh man]

Every part of it look superb John , I am nowhere ready for tying anything like that just yet , not only that I didn't bring any Partridges home and you would need a bigger dish with Pheasants , plus the extra bacon and I am only a poor o a p 😋

[JohnfromUK]

27 minutes ago, marsh man said:

Every part of it look superb John , I am nowhere ready for tying anything like that just yet , not only that I didn't bring any Partridges home and you would need a bigger dish with Pheasants , plus the extra bacon and I am only a poor o a p 😋

It's actually very easy - and there was a 'shortcut' - the partridges came from Ocado as oven ready breasts.  They were on offer half price (£4.50 for 6 breasts) and I like to support the game industry (these were from Hampshire Game).  We have very few partridges on our shoot (I think we shot 6 on the last shoot and that was the biggest (partridge) bag all season).  If I am doing similar with bigger birds, I do 'beat' it thinner if it is too thick.  Paxo is really useful to go with any poulty/game - and I also like sage and onion savoury 'pudding' with pork.

What I would say is that having a (ETI Thermapen) probe thermometer is useful as this was not to any recipe and I didn't quite know how long it would need in the oven.  Ended up at around 40 minutes in the Pyrex, and 30 minutes on a tray to crisp and colour the bacon.  Bacon was just cheap supermarket smoked streaky.

I'm also an OAP, but we all need to eat well, despite Rachel Reeves trying to starve and freeze us.

Edited 58 minutes ago by JohnfromUK

[marsh man]

21 minutes ago, JohnfromUK said:

It's actually very easy - and there was a 'shortcut' - the partridges came from Ocado as oven ready breasts.  They were on offer half price (£4.50 for 6 breasts) and I like to support the game industry (these were from Hampshire Game).  We have very few partridges on our shoot (I think we shot 6 on the last shoot and that was the biggest (partridge) bag all season).  If I am doing similar with bigger birds, I do 'beat' it thinner if it is too thick.  Paxo is really useful to go with any poulty/game - and I also like sage and onion savoury 'pudding' with pork.

What I would say is that having a (ETI Thermapen) probe thermometer is useful as this was not to any recipe and I didn't quite know how long it would need in the oven.  Ended up at around 40 minutes in the Pyrex, and 30 minutes on a tray to crisp and colour the bacon.  Bacon was just cheap supermarket smoked streaky.

I'm also an OAP, but we all need to eat well, despite Rachel Reeves trying to starve and freeze us.

Brilliant , I have got plenty of food for thought ( excuse the pun ) we had some Partridges on our beaters day and they were put on the game cart after the bag was counted for the sweep we had and nobody wanted any , we could have helped ourselves but I think as it was the last day everyone have got all they needed with them going on other shoots .  MM