ROAST PARTRIDGE OR GROUSE

NOTE: I include this recipe only because some people insist they want to" ROAST" partridge and grouse--they would be better braised, as they still practically are even in this recipe. Be sure to check out my other game bird recipes in the older posts.


3 grouse or partridge
salt and pepper
celery leaves or apple slices
3 tsp. butter
6 slices side bacon or side pork
1 cup red wine of apple juice
1 Tbsp. cornstarch 
1/4 cup water

• Prepare the birds. Pepper and salt the cavity and stuff with celery leaves and/or apple slices. Also put 1 tsp. butter in each cavity. Put on a shallow roasting pan and cover birds with the bacon or side pork. Roast (uncovered) in 350F oven for 15 minutes.
• Pour the wine, stock or juice over the birds and continue baking 1/2 hour or until tender. Baste frequently. SAUCE: Mix 1 Tbsp cornstarch with 1/4 cup water(slurry) and stir until all lumps are gone. Add to the wine mixture in pan and let cook until clear. Strain. Spoon over birds and serve.