Partridge with Grapes and Hazelnuts

Have fun preparing this mushroom dish!

The trick: covering with slices of bacon prevents the breast meat from drying out.

1. season the partridges inside and out with salt and season with pepper. Score 4 bacon slices lengthwise 1 inch deep, cover each partridge breast with a slice and secure with kitchen string. (I personally do not use vine leaves).

Cut the remaining bacon slice into fine cubes and fry in butter in a not too big copper casserole or cast iron pot. Add thyme sprig.

3. place the partridges on the legs in the Reindl and sear for about 6 minutes on each side. Remove the tightly bound bacon, place the partridges on their backs and roast for another 6 to 8 min, basting continuously with drippings. The breast should still be nice and pink. Remove the partridges from the roasting pan, season repeatedly with salt and season with pepper. Make a small incision between each leg and breast, season this also with salt and pepper, and drizzle with a squeeze of juice from a lemon. Now keep warm in the open oven.

Extinguish the gravy with cognac, fill up with water or poultry stock, bring to the boil briefly and strain through a sieve.

Remove the skin from the grapes and roast the hazelnuts in the remaining butter, keeping the butter.

6. arrange the partridges with nuts and grapes on a hot plate and cover the meat with the butter.

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