Ingredients

Steps

• Preheat the oven to 180°C.
• Rinse the partridges and pat them dry with kitchen paper.
• Fry the shallots in 15ml of butter until softened.
• Combine breadcrumbs, sausage meat, chestnuts, sage, apricots, lemon zest, and cooked onions in a bowl.
• Season the mixture with salt and pepper and allow it to cool.
• Stuff the partridges with the cooled mixture and place them in a roasting tray.
• Smear the remaining 15ml of butter over the birds and top each with two bacon rashers.
• Roast for 45 minutes until the juices run clear.
• Rest the meat for 10 minutes before serving.