Partridge with grape stuffing

Ingredients for Partridge with grape stuffing

Instructions for Partridge with grape stuffing

To prepare the Partridge with grape stuffing recipe, please follow these instructions:

1. make agerhønsene able. 2. Rub the birds inside and outside with salt, pepper and herbs, if using dried. Fresh leaves to be first into the Pan, after the birds are browned. 3. cut the grapes through and remove the stones. Stir in butter and herbs together. Fresh leaves to be chopped first. Benefit the grapes and kryddersmørret in agerhønsene. Close with kødnåle or undyed cotton yarn. 4. Melt the butter in a frying pan and brown birds on all sides. and pour approximately 2 cups. Bouillon by. Let agerhønsene mørne, covered, on low heat for approximately 2 ½ hour. The thigh should loosen easily. 5. take the finished bird up and keep them warm under aluminium foil. Boil the pot of boullionen, whip the cream with the rest of the in and season with salt and pepper. Let the sauce boil a little in favour of good heat without lid, a few minutes is enough. 6. Halvér, if desired. birds and serve them on a hot dish with a little of the sauce over. Put the filling in. Server if necessary. with parsley butter turned potatoes.