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Mike Robinson
Mike Robinson from Safari Chef with Mike Robinson
Bacon rashers make a great wrapping for game and this recipe from Mike Robinson proves the point perfectly!

 

Stuffed partridge breasts

Stuffed Partridge Breasts

Method
 
1. Using a rolling pin or meat mallet, give the partridge breast a few good thwacks to flatten and tenderise it.

2. Lay 2 sun-dried tomatoes side by side across each breast, roll them up and wrap each breast up in 2-3 rashers of streaky bacon.

3. Drizzle the bacon-wrapped breasts with a little olive oil and grill or barbecue for 2-3 minutes each side.

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easy
 
Serves: 2
quickcook
Prep: 5 min
Cook: 8 min
 
 

Ingredients

 2 partridge breasts, skin removed
4 Sun-dried tomatoes, chopped into slivers
4-6 rashers of smoked streaky bacon
2 tbsp Olive oil

 

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