Ingredients: 8 partridges
clean salt and pepper juice of 1 lemon
100 g smoked bacon 1 small green pepper
pearl onions 200 g tomatoes 250 g
cherry sage leaves
oil Preparation: Separate
partridge breasts. Season to taste with salt and pepper.
Sprinkle with a little lemon juice. Divide
partridge breasts and diced bacon even.
Cut the pepper into squares of similar size.
In kebab skewers alternately thread pieces of partridge and bacon, onions interspersed with cherry tomatoes and whole sage leaves and pepper square. Heat
disk and well oiled.
Arrange the skewers and roast inside, turning and brushing every now and lemon juice until the cubes are cooked partridge.
Serve at the time.
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