1. First make the stuffing: Using a sharp knife, finely chop the reserved partridge livers and place them in a medium-sized mixing bowl. 2. Add the remaining stuffing ingredients and mix well to blend. 3. Place the partridges on a flat surface and with a teaspoon, gently and carefully spoon the stuffing mixture into the cavities. 4. Close the cavities with a skewer or a trussing needle and thread. 5. In a large deep frying-pan, melt the butter over moderate heat. 6. When the foam sibsides, add the partridges to the pan and cook, carefully turning occasionally, for 6 to 8 minutes, or until they are lightly and evenly browned. 7. Using tongs, or two large spoons, remove the partridges from the pan and set aside. 8. Add the chopped ham to the pan and cook, stirring frequently for 2 minutes. 9. Sprinkle over the flour and cook for a further 2 minutes, stirring constantly. 10. Stir in the wine, then add the bouquet garni, orange rind, tomato puree, salt and pepper. 11. Stir well to blend. 12. Bring the liquid to the boil over high heat. 13. Reduce the heat to low and simmer for 8 minutes. 14. Remove the pan from the heat and strain the liquid into a large flameproof casserole. 15. Discard the contents of the strainer. 16. Add the partridges to the casserole and place it over low heat. 17. Simmer the partridges, for 10 minutes, basting occasionally. 18. Stir in the garlic. 19. Cover the caserole and cook for a further 20- 25 minutes or until the partridges are tender when pierced with the point of a sharp knife. 20. Remove the pan from the heat and discard the garlic cloves. 21. Serve at once. ---------------------------------------------------------------------------
Nutrition
Ingredients
