Ingredients

6 Partridge
1 tablespoon of olive oil
3 cloves of garlic minced
1 tablespoon of chopped marjoram
½ teaspoon each of salt and pepper
6 slices of bacon
¾ cup each of Madeira, red wine and chicken stock

Method

Pluck and prepare the Partridge as seen in “Preparation of wild game” section of this website.
In a bowl, mix together oil, garlic, marjoram, salt and pepper.
Rub mixture over the Partridge and inside the bird.
Truss the bird as seen in preparation of chicken on this website.
Place a slice of bacon over each breast, and place in a roasting pan to cook in the oven at 450 OC for 15 to 20 minutes.
Meanwhile, place roasting pan over high heat. Stir in Madeira, red wine, and chicken stock. Bring to the boil, stirring to scrape up any brown bits.
Cook for 7 to 8 minutes or until reduced to ½ cup.
Strain and keep warm.

Wilted Watercress

Ingredients

3 tablespoon of walnut oil
2 cloves of garlic minced
20 cups of rinsed watercress
1½ teaspoon of lemon juice
½ teaspoon each of salt and pepper

Method

In a large pot, heat 2 tablespoons of walnut oil over a medium heat.
Add the garlic and cook for two minutes, stirring constantly.
Turn up the heat after 2 minutes to high and add the damp watercress.
Cook for one minute and remove watercress.
Toss with lemon juice, salt and pepper and remaining walnut oil, and serve with game.

Courtesy of Anthony Evans, Wales