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Partridge with Garlic and Bacon

4 Oven ready partridge
Salt and freshly ground black pepper
4 Sprigs fresh parsley
4 Cloves garlic; peeled
8 Rashers streaky bacon; derinded
150 ml Game or chicken stock; (1/4 pint)
1 ts Cornflour
2 tb Creme 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 cornflour blended with a little cold water. Stir in the creme fraiche and seasoning to taste.

Serve the partridge with the sauce.

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