Partridge With Lentils
|Olive oil||2 Tablespoon|
|Fat salt pork||1⁄4 Pound, diced|
|Onion||1 Large, sliced|
|Carrots||3 , sliced|
|Dry white wine||1⁄2 Cup (8 tbs)|
|Chicken stock||1⁄2 Cup (8 tbs)|
|Lentils||1 1⁄2 Cup (24 tbs), presoaked|
|Onion||1 , stuck with 2 cloves|
|Garlic||2 Clove (10 gm)|
|Fresh thyme sprig||1|
|Fresh parsley sprigs||2|
|Freshly ground black pepper||To Taste|
1 Clean the partridges throughly and prepare them.
2 Sprinkle some salt and pepper into the cavities of the birds.
3 In an ovenproof casserole, add butter and olive oil along with salt pork, onion and carrots and saute the birds.
4 Cook until the birds are golden.Add wine and cook further until wine is reduced by half.
5 Add chicken stock and sprinkle salt and pepper for seasoning.
6 Cover and cook for about 45 minutes on low heat until the partridges are tender.
7 For the lentils: Soak the lentils overnight in water.
8 In a pan, put the lentils and add water just enough to cover the lentils along with onion, garlic, thyme, parsley, salt and pepper to taste.
9 Bring to a boil and simmer until tender but not too soft.
10 Drain and remove onion,garlic and herbs.
11 Arrange partridges on a hot serving dish and surround with cooked lentils.
12 Skim the fat from the pan,starin the juices and pour over birds.