Cooking Level: ★★☆☆☆
4pcs Wild partridges
15g Butter, softened
4 Rashers unsmoked streaky bacon
1 tbsp Olive oil
1 Small onion, chopped
1 Garlic clove, crushed
½ tsp Ground cinnamon
2 tbsp Fresh parsley, chopped
50g Walnut pieces, chopped
3 tbsp Honey
4 Cox apples
1 glass Dry white wine
Pre-heat the oven to 220°C.
Rub the partridges with the butter, and season.
Cut the bacon rashers in half, lay two halves over each partridge breast and put in a roasting tin.
Heat the oil in a frying pan and cook the onion and garlic for 3-4 minutes, until soft. Transfer to a bowl and stir in the cinnamon, parsley, walnuts and honey.
Add to the tin with the partridges and fill the centres with the walnut mixture. Roast for 30-40 minutes, or until the partridges are cooked through.
Transfer the partridges to serving plates. Cover and rest for 10 minutes.
Put the roasting tin on the hob, add the wine and bubble for 1 minute. Spoon around the partridges to serve.