Roast Partridge with Red Wine Sauce

3 Partridge
6 Slices of bacon
Celery Leaves
3 tsp. butter
1 cup red wine
1 tsp. corn starch
salt and pepper

Cover the breasts of the partridge with bacon slices. Sprinkle salt and pepper on inside and outside of the bird. Stuff each bird with celery leaves and a spoonful of butter. Roast uncovered in oven at 375 degrees for 15 minutes. Pour the wine over the birds. Continue baking for 1/2 hour. Thicken wine with corn starch. Spoon sauce over the birds and serve.