Partridge with Lentils

Name: Partridge with Lentils
Ingredients: 4 young partridge, plus livers; 4 young partridge, plus livers; 140 g (5 oz) small green or slate coloured Puy lentils; 140 g (5 oz) small green or slate coloured Puy lentils; 1 carrot, quartered; 1 onion, pierced with 2 cloves; 4 rashers of fat green streaky bacon; 2 tablespoons mild red wine vinegar; bouquet garni; 1 onion, pierced with 2 cloves; 5 tablespoons red wine; 2 tablespoons cognac; 2 shallots, finely chopped; unsalted butter; salt and freshly ground black pepper; salt and freshly ground black pepper; 2 tablespoons finely chopped fresh coriander or parsley; 2 tablespoons finely chopped fresh coriander or parsley

Preparation info

Serves
4

Difficulty
Medium

Appears in

Game Cookery

By Patricia Lousada

Published 1989

About

Ingredients

4 young partridge, plus livers
140 g (5 oz) small

Main course
Gluten-free

Method

Pick over the lentils and soak them in cold water for 1 hour. Rinse and place in a saucepan with the onion, carrot and bouquet garni. Add water to cover. Bring to a simmer, skim, and simmer very gently until the lentils are just tender. Season with the vinegar, salt and pepper.

Wipe the partridge and season. Place a knob of butter in each cavity and wrap each partridge in bacon. Smear a