-
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.
