Email to Master Chef Don F. Easley Jr.      

Recipe Categories: MasterChefDon's HOME PAGEALLIGATOR ANTELOPE APPETIZERS ARMADILLO BANQUETRECIPES BBQ BEAR BEAVER BEEF BREAD BREAKFAST BUFFALO CAJUN CAKESandPIES CASSEROLES CHICKEN CLAMS CopyCatRecipes COUGAR CRAB CROCKPOT DESSERTS DINNERS DIPS DOVE DUCK EGGS ELK ETHNIC EXOTIC FISHandSEAFOOD FROG GLOSSARY----A GOOSE GRILLING GROUSE ITALIAN Jewish LAMB MARINADES MEATS MEXICAN MOOSE NativeAmerican ORIENTAL OSTRICH OTHERSALSAS PARTRIDGE PASTRIES PHEASANT PIZZA PORK POSSUM QUAIL RABBIT RACCOON RATTLESNAKE RIBS RICE SALADandDRESSING SANDWICHES SAUCES SHARK SHRIMP SOUPSandSTEWS SOUTHERN SOUTHWESTERN SQUABPOUSSIN SQUIRREL TILAPIA TURKEY TURTLE VEGETABLES VEGETARIAN VENISON WILDBOAR

PARTRIDGE WITH PEARS AND BLUE CHEESE




Source of Recipe


Master Chef Don Easley


Recipe Introduction


Serves 4-6


List of Ingredients




4 partridges (1 per person)
3 tbsps soy sauce
150ml (150ml) water
50g (2 oz) butter
streaky bacon
2 medium pears, sliced
125g (4oz) Stilton or similar blue cheese
Salt & freshly ground black pepper
Wholegrain mustard dressing (optional)

Recipe



1 Preheat the oven to 200C/400F/Gas 6. Wipe the birds and place a knob of butter inside each of the birds. Cover with rashers of streaky bacon.
2. Put the birds in a roasting tin, mix the water and soy sauce together and pour into the bottom of the pan. Cover with foil.
3. Place in the middle of the oven and cook for about 30 minutes. Remove the foil and cook for a further 10 minutes.
4. To prepare the pears: melt the remaining butter in an oven proof dish and toss the pears in the hot butter. Return to the top shelf of oven for a further 10 minutes to soften and slightly brown.
5. The partridges are ready to serve when the juices run clear. Allowing one partridge per person serve with slices of pear, a little dressing (optional) and cheese shavings. Garnish with crispy bacon.
6. Serve with baby potatoes and sliced green beans.