Entree: United Kingdom – England – Partridge with Bacon and Chestnut Stuffing

Serving Size: 4

Approximate Time

Prep 25 min

Cook 35 min

Additional 10 min

Total 1 hr 10 min

Ingredients

- 4 whole partridges, approx. 10 oz (280 g) each
- 6 oz (170 g) bacon, diced
- 1 medium onion, finely chopped, approx. 5 oz (150 g)
- 2 tbsp (30 g) unsalted butter
- 1 cup (170 g) cooked chestnuts, coarsely chopped
- 1 1/2 cups (180 g) stale breadcrumbs
- 2 tbsp (6 g) fresh parsley, chopped
- 1 tsp (1 g) fresh thyme leaves
- 1/2 cup (120 ml) chicken stock
- 1 egg, beaten
- Salt
- Freshly ground black pepper
- 1 tbsp (15 ml) olive oil

Instructions

1. Preheat oven to 400°F (200°C). In a skillet, cook diced bacon over medium heat until fat renders and pieces are crisp; remove with a slotted spoon and set aside, leaving fat in pan.
2. Add 2 tbsp (30 g) butter to the pan with 1 tbsp (15 ml) olive oil, sauté the chopped onion until soft and translucent (about 6–8 minutes). Add chestnuts and cook 2 minutes to warm through.
3. Combine breadcrumbs, cooked bacon, sautéed onion and chestnuts, parsley, thyme, beaten egg, and enough chicken stock to moisten (start with 1/4 cup/60 ml). Season with salt and pepper and mix until cohesive.
4. Season the partridges inside and out with salt and pepper. Spoon the stuffing into the cavities (do not overpack) and truss the birds. Place in a roasting pan, brush with a little olive oil or melted butter.
5. Roast at 400°F (200°C) for 20–25 minutes, basting once, then reduce heat to 375°F (190°C) and roast another 5–10 minutes if needed; cook until juices run clear and internal temperature reaches a safe level for game.
6. Remove from oven and let rest 8–10 minutes. Spoon pan juices over the partridges and serve each with additional chestnut stuffing and roasted root vegetables or braised red cabbage.