Grey-Legged, Local Shot Partridge with Braised Green Lentils, Celery and Bacon Bundles and Fino Sherry Juices

Name: Grey-Legged, Local Shot Partridge with Braised Green Lentils, Celery and Bacon Bundles and Fino Sherry Juices
Prep time: 1 h
Cook time: 25 min
Total time: 1 h 25 min
Yield: Main course - Serves four
Ingredients: 2 carrots, peeled and cut into ½ cm dice; 4 partridges; 3 sticks of celery, cut into lcm × 10cm lengths; 2 rashers of bacon; 60 g caster sugar; 200 ml fino sherry; 4 bay leaves; ½ litre game stock; 400 g green lentils [puy]; 750 ml chicken stock; a little rapeseed oil, for frying; 4 rashers of bacon; 1 bay leaf; a sprig of thyme; 100 ml white wine; a little oil, for frying; 1 stick of celery, finely diced

Preparation info

Main course - Serves
four

Difficulty
Medium
Ready in
1 hr 25

Appears in

Loose Birds & Game

By Andrew Pern

Published 2010

About

THE MUCH SOUGHT-AFTER GREY-LEGGED PARTRIDGE EATS REALLY WELL WITH GREEN LENTILS WHICH HAVE BEEN COOKED IN GAME STOCK, ABSORBING ALL THE FLAVOUR. THE FAMOUS PUY LENTILS TAKE ON MOISTURE LIKE LITTLE SPONGES OF GREEN GOODNESS AND ARE DELICIOUS, EVEN EATEN ON THEIR OWN.

Ingredients

4 partridges
4 rashers of bacon
4 bay leaves
a

Main course
Gluten-free

Method

Preheat the oven to 200°C/gas mark 6. Soak the green lentils in cold water for one hour, then rinse and place into a pan. Cover with chicken stock and bring to the boil. Simmer for approximately 15 minutes. Add the finely diced celery and carrot just before the end of cooking and

Ingredients

Method

Photos