CookEat Recipe
French Oyster-Stuffed Roast Partridges
Young partridges filled with chopped oysters, covered in thin bacon and roasted, served with toast.
Method
Steps
Step 1
Season dressed birds. Chop chilled inspected oysters with parsley, salt and pepper; place a small butter piece and loose oyster mixture in each cavity.
Step 2
Lay partridges in a baking pan, cover breasts with thin bacon and add hot water. Roast at 190 °C until thick bird parts reach 82 °C and stuffing centres reach at least 74 °C.
Step 3
Rest briefly and serve birds with pan juices and optional toast. Remove bacon if it obscures carving.
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