Here we go...
There was a forcemeat layer between each bird because - as pointed out with the venison - a lot of game meat is very lean and therefore can be dry when cooked. I can't remember the details but haggis, black pudding and minced pork belly featured in the forcemeat, and the pork fat added the moisture that was needed. I cooked it as if it was a joint of beef that I wanted "well done" (a heinous crime ordinarily, but I didn't want the inner partridge to be rare).
That was Christmas 2006, and I can still remember cackling like an eejit when I cut the bird open and found it was cooked perfectly. Tasted fantastic too, we were eating off it for a few days. But boning out the tiny birds was a faff, next time I did it I only boned out the chicken, for the others I just used the breast meat.
