Stuffed Partridge

Preparation:

Preparation: Clean, empty and flame the partridges. Prepare the filling: chop part of the stems of the mushrooms, the liver and the heart of the partridges, mix and add a little breadcrumbs soaked in milk, season with salt and pepper. Stuff the partridges with this mixture, sew up the openings so that the filling cannot escape. Clean the rest of the mushrooms, cut them into small pieces, also dice the bacon. Arrange the partridges in a generously buttered baking dish, surround them with the mushrooms and bacon, add a few knobs of butter. Place in a preheated oven at 180 degrees and cook covered for 20 minutes. Uncover the pan, mix the sauce and mushrooms, finish cooking. Serve all hot in the same container. Accompanying wines: Valtellina Superiore Inferno "Riserva" DOC, Tignanello VdT Di Toscana, Taurasi "Riserva" DOCG.