How to make
Put the softened butter, the juice of half a lemon, salt and a pinch of black pepper in a bowl.
Coat the partridges well with this mixture inside and out.
Cut the onion into crescents. Rub it with salt.
Heat a cup of olive oil in a pan. Throw in a generous pinch of the chopped onion, the mushrooms (cut into small pieces) and the rice. Season with salt.
Pour the vegetable broth and cover the dish. Cook, until the rice swells.
Leave the filling to cool. Fill the partridges with it and close up the opening with a toothpick. Wrap two slices of smoked bacon around each bird.
At the bottom of a clay pot, put the onions and if you have any left over, from the stuffing.
Arrange the partridges on top. Mix the remaining vegetable broth with 3.5 oz (100 g) of red wine and 1 tablespoon of sugar.
Cover the clay pot and roast the stuffed partridges at 360°F (180°C) in a preheated oven for about an hour and a half.
These Roasted Partridges a la Richelieu are a meal worthy of a cardinal!
Enjoy!
