Partridge with lentils and pickled lemons

Name: Partridge with lentils and pickled lemons
Yield: Serve 1 per head
Ingredients: 2 cloves garlic, chopped; ¼ cup olive oil; 2 large Swiss chard leaves (remove the stems and cut them into small pieces, then slice the leaves diagonally into narrow strips); 2 partridges, cut in half; 12 ounces green or brown lentils (about 2 cups); salt and pepper; 2 pickled lemons, cut into pieces, or 1 tablespoon fresh lemon juice; 1¼ cups water

Preparation info

Serve
1
per head

Difficulty
Easy

Appears in

The Game Cookbook

By Clarissa Dickson Wright and Johnny Scott

Published 2004

About

I think I could eat partridge every day. I invented this dish having received some red-legged partridges whilst reading Freya Stark and dreaming of Araby. I think it’s rather good.

Ingredients

12 ounces green or brown lentils (about 2 cups)
¼ cup

Main course
Autumn
Winter
Gluten-free

Method

Cook the lentils in lightly salted, boiling water for 20 minutes, drain them, and keep the liquid. Heat the oil in a heavy frying pan, which has a lid you can later use. Fry the garlic for a few minutes, then remove and discard it. Brown the partridges all over in the oil and then set them aside.

Wilt the green chard strips in the hot oil for 2 minutes, remove, drain on paper towels, an