Roast Partridge on Toast
Roast Partridge on Toast
Serves 4
- 2 partridges
- 2 rashers of unsmoked streaky bacon
- 3 chicken or partridge livers
- A sprig of fresh thyme
- 1 clove of garlic
- 75g (3oz) butter
- 4 large slices of bread fried in oil
- Brandy
- Salt and freshly ground black pepper
Preheat the oven to 220C (425F, Gas mark 7). Wrap each bird in the streaky bacon and season with salt and pepper. Roast the birds breast-side up for about 25 minutes. While the partridges are cooking, melt the butter in a pan and fry the livers. Finely chop the garlic and add it to the pan together with the thyme and seasoning. Lower the heat and stew the livers in the garlic butter for about 10 minutes. Mash the livers well with a fork. Spread the liver mixture on the fried toast. Cut the cooked partridges in half and lay on top. All the wonderful juices in the roasting pan can be reduced down with the help of a splash of brandy and a little stock if you have some, which can then be poured over the partridges.