Stuffed Partridges with Wine Cabbage

Rinse the partridges inside and out, rub dry and rub with salt and pepper inside and out. Dice the cooked ham and the toast. Rinse the grapes, rub them dry, pluck them, remove the seeds and cut them in half. Peel the shallots, chop them finely and sauté them in 2 tbsp butter until translucent. Add bread and ham, toast until golden brown and mix with sherry, egg and thyme when cooled. Fold in half of the grapes and distribute the mixture evenly in the partridges. Sew up the openings and wrap the partridges with the bacon slices (barding). Fix the bacon with spaghetti. Preheat the stove to 200 degrees (gas mark 3-4).

Mix the clear soup with 125 ml of wine. Put the partridges in a roaster, pour 6 tbsp of wine mixture and roast in the stove for 40 min, pouring the stock more often and adding the remaining wine mixture. After half an hour, remove bacon. Keep the partridges warm, make the stock a little with whipped cream and season. While partridges are roasting, fry diced onion in remaining butter until translucent. Add sauerkraut and remaining wine, season with sugar, salt and pepper and make 15 min. Steep remaining grapes in cabbage for 5 min.

Our tip: Use a bacon with a strong flavor – so you give this dish a special touch!

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