Name: Grey Partridge with Lentils and Sausage
Yield: Serves 4
Ingredients: salt and ground black pepper; 250 ml/8 fl oz/1 cup stock; 2 venison sausages; 1 garlic clove, peeled but left whole; 15 ml/1 tbsp vegetable oil; 4 oven-ready grey partridges; 450 g/1 lb/2 cups Puy lentils; 75 g/3 oz/6 tbsp butter

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Lentil Cookbook

By Ghillie Basan

Published 2016

About

The grey partridge is a small game bird that does not need a long cooking time and is usually served as one bird per person. In this recipe, the rich flavour of the meat is complemented by the lovely earthy flavour of the Puy lentils.

Ingredients

450 g/1 lb/2 cups Puy lentils
75

Main course

Method

Preheat the oven to 180°C/350°F/Gas 4. Wash the lentils, then simmer them in water for about 10 minutes to soften slightly. Drain, then set aside.
Melt one-third of the butter with the oil in a large ovenproof frying pan and place the partridges, breast s

Become a Premium Member to access this recipe

Already a member?

Monthly plan

Annual plan

'Brilliant app for foodies'

'Spotify of cookbooks'

No reviews for this recipe

Ingredients

Method

Part of