Our wild partridge fillets are from local estates. The breast fillets are cooked with the flavour from the garlic and basted with the butter in this impressive dish.
Mix together the butter, chopped mushrooms, bread crumbs and garlic to make a paste.
Lay out a double layer of cling film on a worktop. Lay overlapping strips of old fashioned bacon, enough to cover the partridge fillets.
Cover the middle of the bacon strips with a layer of the butter mix then lay the breast fillets on top.
Lift the botttom edge of the cling film and carefully roll the bacon over the partridge. If both edges of the bacon don't overlap, lay a strip lengthways underneath the edges.
Tuck under the ends of the bacon and roll the cling film tightly.
Refrigerate for a few hours or overnight to firm everything up.
Pre-heat the oven to 180c.
Carefully unwrap the parcel and place the contents on a baking sheet or roasting tin. Cook in the oven until ready. Around 30 minutes, depending on the size of your roll. Use a meat thermometer to check that the partridge has reach 73c.
Allow to rest before serving.
10 wild partridge breast fillets
500g Old Fashioned Smoked Streaky Bacon
200g butter
2 garlic cloves, finely diced
100g chestnut mushrooms, finely diced
50g breadcrumbs
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