“One hundred years ago, game was a significant and necessary part of an innkeeper’s larder. The Hermitage continues to maintain this tradition. We raise thousands of game birds and serve them most every night to our guests.” –The Hermitage, Wilmington, Vermont
Yield:
Serves 2.Ingredients
Salt and pepper
2 partridges, dressed whole
2 bay leaves
1 medium onion, peeled and quartered
Melted butter
6 strips raw bacon
4 ounces dry, white wine
2 ounces heavy cream
Chopped parsley
Instructions
Lightly salt and pepper the cavity of each bird. Place 1 bay leaf and 2 onion quarters in each cavity. Lay each partridge on a separate sheet of aluminum foil, bringing the corners up loosely. Baste each bird with melted butter and arrange 3 strips bacon on top of each. Pour wine over birds and seal the foil envelopes. Place in pie pans and roast for 30 minutes in 375 degrees F oven. Remove pans from oven and slowly open the foil to expose the birds and bacon, being careful not to spill cooking liquids. Baste each bird with juices in foil envelope and return to oven with the top of the birds and bacon now exposed to direct heat. Roast 10 minutes more or until bacon starts to crisp. Then remove from oven, place birds in serving dish, and keep warm. Pour juices from foil into a sauté pan and quickly reduce over high heat. Add heavy cream and finish sauce. Adjust seasonings and pour over birds. Garnish with parsley.
