Ingredients Jump to Instructions ↓

  1. 4 partridges

  2. 2tbsp unsalted butter

  3. 8 rashers streaky bacon

  4. 2 shallots, finely chopped

  5. 100g fresh white breadcrumbs

  6. 150g good pork sausage meat

  7. 75g cooked chestnuts, chopped

  8. 4 sage leaves, finely chopped

  9. 4 dried apricots, finely chopped Zest of a lemon Salt and black pepper Buttered carrots to serve

Instructions Jump to Ingredients ↑

  1. First wash and dry the partridges inside and out, set aside. For the festive stuffing: Heat the knob of butter in a frying pan and sweat the shallots until translucent. In a bowl place the breadcrumbs, sausage meat, chestnuts, sage leaves, apricots and lemon zest. Combine together. Stir in the cooked buttery onions. Add a little seasoning as you wish. Allow the stuffing to cool completely and stuff the partridges with the stuffing. Place the stuffed partridges onto a roasting tin. Smear them all over with butter and cover each bird with a couple of rashers of streaky bacon - we are doing everything we can to keep the birds moist. Roast in a moderate preheated oven at 180ºC for 45 mins. Leave to rest for 10 mins before serving. Serve with some buttered carrots on the side.


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