Partridges cooked in paper in a Klephti fashion

Klephti cooking is named after Greek brigands, who had their headquarters in the mountains of Thessaly and harried the Turks (and anyone else who seemed suitable prey) during their 200 years’ occupation of Greece.  Their method of cooking birds and meat was to wrap them in paper and then cook them in an oven.   The method is a good way of getting the best flavour out of meat or a bird.

Preparation Time             15  Mins

Cooking Time                   2  Hrs

Elapsed Time               2.25  Hrs

Ingredients

For     3  portions

3 rashers          Bacon  - streaky, smoked

40 gms            Butter

3                    Partridges

                      Pepper

                      Salt

40 ml              Wine  - dry white

Method

Place each partridge on a well buttered piece of greaseproof paper large enough to wrap up the bird and folded over to provide a sealed package.  Put a rasher of bacon on each partridge, sprinkle with a little wine and salt and pepper.  Wrap up the birds, to keep in all the juices, and put in an oven-proof dish.  Cook in a low oven (130°C) for two hours.  Serve in the paper packages.

Wine recommendations

Conventional

          Côtes du Rhône

Interesting

          Bordeaux Supérieur

          Côtes de Gascogne rouge

          Saumur-Champigny

          Vin de pays Charentais