Name: Partridges Stuffed with Chestnuts
Yield: Serve 1 per head
Ingredients: salt and pepper; 2 shallots, chopped (if unavailable, use 2 tablespoons chopped mild onions); 4 partridges (livers reserved if possible, otherwise use other game bird livers or chicken livers); 1 pound peeled chestnuts (about 2½-3 cups); a little stock; barding bacon; ⅔ cups whole milk; ¼ cup (½ stick) butter

Preparation info

Serve
1
per head

Difficulty
Easy

Appears in

The Game Cookbook

By Clarissa Dickson Wright and Johnny Scott

Published 2004

About

Chestnuts always remind me of partridges; they have the same appealing shape and smallness. I tend to buy mine ready-peeled but, if you have a chestnut tree and children, the fresh ones will repay the extra effort.

Ingredients

¼ cup (½ stick) butter
2 shallots, chopped (if unavailable, use

Method

Heat the butter in a frying pan and soften the shallots in the butter. Cut the livers in half, add them, and cook a little longer. Add the chestnuts and cook gently for about 5 minutes. Remove to a bowl and pour the milk over them; let stand and infuse for 30 minutes.

Preheat the oven to 425°F