Roast Partridge [#189]

A classic treatment, this. Excellent partridges from the Wild Meat Company in Suffolk, seasoned with thyme, smeared with butter, and draped with good bacon, then blasted in a hot oven for 25 minutes. They emerged succulent and bronzed, and were served with a Madeira gravy and bread sauce. However, I wimped out at the last minute because I really can't cope with whole little birds on my plate, so Hubby made a pig of himself. I made do with baked beans. This challenge is all about cooking every recipe from Nigel's book, not eating them! They did taste good, though, so next time, I might treat myself to boned birds to help me over my squeamishness. We drank a very good German Pinot Noir to accompany them - it even went well with baked beans!