roast partridge - redux

well, if something is so good, you obviously have to do it again. so we did.

our usual pigeon supplier at the market was selling braces of partridges and it seemed churlish not to buy one. i think the flavour of the bird bought at steve hatt's a couple of weeks ago was better - they were probably hung properly - but these one had the advantage of getting a bit of bling in the form of streaky bacon. there are few things in life that can't be improved with the addition of streaky bacon (and pig, more generally).

this doesn't warrant a recipe as such - basically i just wanted to post a picture of it because i enjoy looking at the two birds with their neat bacon coats.

you take a partridge, season it, stuff a quarter of a lemon and a few sprigs of thyme inside it, rub it with butter all over and then drape it with a couple of slices of streaky bacon. you whack it in a very hot oven (220 C) for half an hour, leave it to rest for ten minutes, and that's it.

eaten with some gem lettuce braised in chicken stock.