Make the marinade by combining all the ingredients together.
Arrange the partridges in it and cover it, letting them
marinade at least over night.
Heat the olive oil in a skillet and sauté the onions and
garlic. Mix in the livers and cook them until the red color
disappears then toss in the mushrooms and celery. Add the
wheat, chicken stock and the tomato paste. Stir it well until
the paste dilutes. Add the seasonings and simmer for about 25
minutes or until the stuffing is thick. Remove from the heat
and let the stuffing cool.
Preheat the oven to 400F. Stuff the partridges and sew the
openings closed or use skewers to secure them. Turn the wings
under the birds and tie the legs together. Arrange them in an
oiled roasting pan, side by side with the breasts up. Pour
olive oil generously over the birds. Roast them for about 10
minutes uncovered. Turn them to one side and baste with the
oil, then return the pan to the oven for about 15 minutes.
Take them out again and turn them on the other side and baste
before you return them to roast for another 15 minutes. Ending
with the breasts up, baste them often as they finish cooking.
The skins should be golden brown and the legs should pull away
easily. Carefully remove the strings or skewers and move them
to a warm platter and serve.
Susie’s Note: Don’t
discard the marinade. Strain it and bring it to a boil. Add
chicken stock or cream and some corn flour mixed with water
and you have a wonderful sauce to accompany this.