Partridge in the oven

Description

Pheasant can be pan-fried, but it's better to roast it in the oven. It can be cut up or cooked whole. It is often stuffed with mushrooms, cheese filling, aromatic herbs, or any other filling. Pheasant meat goes well with side dishes of vegetables, fruits, or porridge.

Instructions

1. 1

   Step 1

   Wash the partridge and pat it dry, then place it on a baking sheet. Cut the pear into 4 pieces and remove the seeds, then arrange the pear pieces around the partridge.

2. 2

   Step 2

   In a bowl, mix olive oil, honey, chopped thyme, salt, and pepper.

3. 3

   Step 3

   Cover the partridge breast with bacon slices, then brush the pear and the bird with the previously prepared mixture.

4. 4

   Step 4

   Place the baking sheet in a preheated oven at 180 degrees for 30-40 minutes.

5. 5

   Step 5

   20 minutes before cooking, cut the potatoes and celery into cubes and boil them; in another pot, boil the cabbage.

6. 6

   Step 6

   Mash the boiled vegetables into a puree with butter and milk, and season with salt.

7. 7

   Step 7

   Serve the partridge with roasted pear, mashed potatoes, and cabbage.