Roast Partridge Indiana

Recipe Ingredients

2		Partridge
2		Salt pork, egg-sized
1 teaspoon	5ml	Ground sage
1/4 lb	113g / 4oz	Butter - softened
1 tablespoon	15ml	Flour - seasoned with
1/2 teaspoon	2.5ml	Salt - and
1/4 teaspoon	1.3ml	Freshly-ground white pepper
4		Bacon
1/4 cup	59ml	Tomato sauce
3/4 cup	177ml	Sour cream

Recipe Instructions

Roll salt-pork pieces in sage and put into cavities of birds. Truss birds. Rub with soft butter, dust with seasoned flour, and top with bacon slices. Put into an open pan in a 350 degree oven for 30 minutes. When birds test done, add tomato sauce blended with sour cream, and serve.

This recipe yields 4 servings.

Source:
THE HUNTER'S GAME COOKBOOK by Jacqueline E. Knight (c) 1978 - Published by Winchester Press, New York, NY

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