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Partridge "Vineyard"

4 servings

Ingredients

• 3 Stk Partridge
• Vine leaves (nach Bedarf)
• Smoked bacon (sliced) (nach Bedarf)
• 60 g Fat
• Wine grapes (large, peeled) (nach Bedarf)
• Sweet wine (for marinating) (nach Bedarf)
• butter (nach Bedarf)
• 1 Prise Salt
• 1 Prise Pepper

Instructions

1. Salt and pepper the three prepared partridges, then wrap each with grape leaves and slices of smoked bacon and tie securely.
2. Fry in 60 g of fat to rare (English style).
3. Arrange the carved partridges, preferably boned, on the fried grape leaves and bacon slices.
4. Place large, peeled raisins (grapes) that have been marinated in sweet wine around them.
5. Prepare a natural braising liquid from the remaining braising fat and a little butter and pour over the partridges.

Based on a cookbook by Hans Hofer (1964), adapted with AI.