Partridge with Garlic and Bacon

Source: Food Down Under

4 Oven ready partridge
Salt and freshly ground black pepper
4 sprig fresh parsley
4 Cloves garlic, peeled
8 Rashers streaky bacon, de-rind
150 ml Game or chicken stock, (1/4 pint)
1 tsp Corn flour
2 tbsp Crème fraiche, up to 3

Season the partridge inside and out. Place a knob of butter, sprig of parsley and clove of garlic inside each partridge. Wrap 2 rashers of bacon over the partridge , securing with a cocktail stick and place in a roasting tin in a preheated oven 220 C, 425 F, Gas Mark 7 for 35-40 minutes. Remove the partridge and keep warm. Heat the stock and juices from the pan, stirring in the corn flour blended with a little cold water. Stir in the crème fraiche and seasoning to taste. Serve the partridge with the sauce.

NOTES : This rich flavored bird makes a lovely dish for a dinner party or special supper.