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

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Preparation info

  • Main course - Serves

    four

    • Difficulty

      Medium

    • Ready in

      1 hr 25

Appears in

Loose Birds & Game

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 little oil, for frying
  • a sprig of thyme

    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 cook on for a further 10 minutes.

    Take the partridges and place one bay leaf on the crown of each breast, then wrap the remaining rashers of bacon over the top. Place the partridges into a hot frying pan with a little oil and colour all over, then place in the preheated oven for 12 minutes. Remove and allow to rest.

    Next prepare the celery bundles. Cut the remaining celery stick into 10 cm length batons each 1 cm thick. Cut the bacon rashers lengthways and use each strip to wrap approximately 6 batons of celery together. Heat a little oil in a pan and sauté the celery bundles until the celery is lightly coloured. Keep warm.

    To Make the Sauce

    Place the sherry, white wine, bay leaf and sugar into a pan and bring to the boil, reducing to a syrupy consistency. Then add the game stock. When the partridge is cooked, deglaze the tray with this sauce, simmering for 3 to 4 minutes, then sieve and check seasoning.