Stuffed partridge

Preheat the oven to 175 ° C.

Remove the crust from the bread and cut into pieces. Slice the leaves of sage, slices of bacon and garlic.

Put the bread, sage, bacon, garlic, raisins, oil, sherry and pepper in a bowl. Shovel.

Fill the cavities of the partridges with the filling. Brush the outside with the oil and sherry. Sprinkle with pepper.

Cover the breast and legs with the bacon and place the part in the roasting pan with the bacon upwards.

Insert the thermometer into the thickest part of the meat. Bake the partridges in the middle of the oven for about 45 minutes or until the thermometer shows 54 ° C.

Lower the oven temperature to 150 ºC after 25 minutes. Baste the partridges every 15 min. With shortening. Put the partridges on a scale.