• 1serving
  • 90minutes

Rate this recipe:

Nutrition Info . . .

NutrientsProteins, Lipids
VitaminsA, B2, C, D, P
MineralsNatrium, Silicon, Sulfur, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 1 oven-ready grey leg partridge

  2. knob of butter

  3. small handful sage

  4. olive oil , for frying

  5. 1/2 brown onion , chopped

  6. 1 leek , chopped

  7. 1 sticks celery , chopped

  8. small handful rosemary

  9. small handful thyme

  10. 1 bay leaf

  11. 100 g smokedstreakylardons of bacon

  12. 300 g Puy lentils , soaked for 20 minutes in cold water

  13. 150 ml chicken stock

  14. 3 small shallots

  15. 1/2 butternut squash , chopped into 4cm/2in cubes

  16. sherry vinegar , to deglaze

Instructions Jump to Ingredients ↑

  1. Preheat the oven to 250C/gas 9. Place a roasting tray into the oven to heat up.

  2. Prepare the partridge by stuffing it with a little butter and some sage leaves, then rub the rest of the butter over the partridge and season well with salt and black pepper.

  3. Heat a frying pan until smoking, add a drizzle of olive oil and seal the partridge until slightly browned on all sides, about 4-5 minutes.

  4. Place the seared partridge in the preheated roasting tray and roast for 12-15 minutes, or until nicely browned. Turn the oven down to 220C/gas 7.

  5. Meanwhile, in a separate pan sweat the onion, celery, leek, herbs and the reserved bacon fat for 5-6 minutes.

  6. Drain the lentils and add to the pan, cover with water and a splash of chicken stock. Gently simmer for 25-30 minutes, or until al dente. Season well with salt and black pepper.

  7. Meanwhile, in another pan, fry the bacon lardons for 3-4 minutes, or until golden, then add to the lentils.

  8. Place the shallots and squash in a roasting pan and drizzle over some olive oil and season with salt and black pepper. Roast in the oven for 30-35 minutes, or until the shallots and squash and tender and caramelised. Mix together with the lentils and bacon.

  9. Remove roasted partridge from oven and leave to rest on a warmed plate.

  10. . Deglaze the partridge roasting pan with a splash of sherry vinegar and chicken stock, scraping away at the residue with a wooden spoon. Pour the sauce over the partridge.

  11. . Serve the roasted partridge alongside the lentils and squash.


Send feedback