Stuffed Partridge

Put porcini mushrooms in a small bowl, cover with warm water and soak for 30-40 minutes.

Meanwhile, cut the roll in half and then cut 1 half into about 1/2 cm (approximately 1/4-inch) thick slices. Cut slices into small cubes.

Soak the rest of the bread in a small bowl with water.

Peel the shallot and chop finely. Cut kohlrabi leaves, rinse, pat dry and chop.

Squeeze water out of soaked bread, divide into small pieces and place in a bowl.

Heat oil in a non-stick skillet and sauté shallot over medium heat until translucent, 1-2 minutes. Add cubed roll and fry until golden brown while stirring.

Remove from heat, let cool slightly and add to the bowl with bread. Add 2 tablespoons chopped kohlrabi leaves and the egg. Season with salt and pepper and mix to form a dough.

Drain the porcini mushrooms through a fine sieve, squeeze out liquid and chop finely. Add to bread mixture and mix well.

Rinse partridges inside and out, pat dry with paper towels and season with salt and pepper. Fill with the bread mixture and pin together the openings with toothpicks.

Put 2 slices of bacon on each partridge breast. Place partridges in a roasting pan, pour in 250 ml (approximately 1 cup) chicken stock and bake in preheated oven at 200°C (fan oven 180°C, gas mark 3)(approximately 400°F/convection 350°F) for 30 minutes.

Remove bacon (it is not eaten) and roast partridges for another 35-40 minutes, basting often with the cooking juices.

20 minutes before the end of the cooking time, trim kohlrabi, rinse, peel and cut into large pieces. Cook in boiling salted water for about 4 minutes. Drain well. Squeeze half a lemon.

Boil remaining chicken stock in a large pan with maple syrup and lemon juice. Add salt and pepper.