Partridgescatalanstyle Food

PARTRIDGES - CATALAN STYLE

Steps:

• First make the stuffing: Using a sharp knife, finely chop the reserved partridge livers and place them in a medium-sized mixing bowl.
• Add the remaining stuffing ingredients and mix well to blend.
• Place the partridges on a flat surface and with a teaspoon, gently and carefully spoon the stuffing mixture into the cavities.
• Close the cavities with a skewer or a trussing needle and thread.
• In a large deep frying-pan, melt the butter over moderate heat.
• When the foam sibsides, add the partridges to the pan and cook, carefully turning occasionally, for 6 to 8 minutes, or until they are lightly and evenly browned.
• Using tongs, or two large spoons, remove the partridges from the pan and set aside.
• Add the chopped ham to the pan and cook, stirring frequently for 2 minutes.
• Sprinkle over the flour and cook for a further 2 minutes, stirring constantly.
• Stir in the wine, then add the bouquet garni, orange rind, tomato puree, salt and pepper.
• Stir well to blend.
• Bring the liquid to the boil over high heat.
• Reduce the heat to low and simmer for 8 minutes.
• Remove the pan from the heat and strain the liquid into a large flameproof casserole.
• Discard the contents of the strainer.
• Add the partridges to the casserole and place it over low heat.
• Simmer the partridges, for 10 minutes, basting occasionally.
• Stir in the garlic.
• Cover the caserole and cook for a further 20- 25 minutes or until the partridges are tender when pierced with the point of a sharp knife.
• Remove the pan from the heat and discard the garlic cloves.
• Serve at once.