Roasted partridge with aromatic herbs and a wine and brandy sauce.
1 satchel of aromatic herbs (parsley, bay leaves, thyme)
salt
8 tablespoon(s) white wine
5 tablespoon(s) brandy
100 g sliced bacon
3 tablespoon(s) grated gruyere or other hard cheese
3 tablespoon(s) butter
2 partridges
2 cloves of garlic, chopped
1/2 cup(s) beef broth
pepper
Let the partridges to completely defrost and wash them well both inside and outside. Drain them well. If the partridges are fresh, pluck the feathers and remove any remains with a sharp knife. Remove the livers from the inside, if any, and chop them.
Mix the livers, the garlic, the cheese, the salt and pepper and fill the inside of the partridges with the mixture.
Melt the butter in a pot that will also fit in the oven. Wrap the breast of the partridges with the bacon and sauté them in the pot over a medium fire, on all sides.
Douse them with the brandy and wine and when they evaporate add the beef broth and the satchel of aromatic herbs.
Put the pot in the preheated oven and cook for 1 1/2 hour at 190C.
Serve the partridges with the sauce, a green salad and mushed potatoes.
