Roasted Partridge with Lentils

Ingredients

• 2 partridges 2 partridges
• 1 tablespoon olive oil 1 tablespoon olive oil
• 1 tablespoon butter 1 tablespoon butter
• 1 onion, finely chopped 1 onion, finely chopped
• 2 carrots, diced 2 carrots, diced
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 100g (3.5 oz) smoked bacon, diced 100g (3.5 oz) smoked bacon, diced
• 200g (1 cup) green or brown lentils 200g (1 cup) green or brown lentils
• 500ml (2 cups) chicken or vegetable broth 500ml (2 cups) chicken or vegetable broth
• 2 bay leaves 2 bay leaves
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• Salt and pepper to taste Salt and pepper to taste
• 2 tablespoons red wine vinegar 2 tablespoons red wine vinegar
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories: 450 kcal / 1880 KJ
• Fat: 18g (Saturated Fat: 6g)
• Carbohydrates: 30g (Sugars: 3g)
• Protein: 40g
• Fiber: 10g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   In a large skillet, heat the olive oil and butter over medium heat.
3. 3.
   Add the partridges to the skillet and brown them on all sides until golden.
4. 4.
   Remove the partridges from the skillet and set aside.
5. 5.
   In the same skillet, add the onion, carrots, garlic, and bacon. Sauté until the vegetables are softened and the bacon is crispy.
6. 6.
   Add the lentils, chicken or vegetable broth, bay leaves, and dried thyme to the skillet. Season with salt and pepper.
7. 7.
   Bring the mixture to a boil, then reduce the heat to low and simmer for about 20 minutes, or until the lentils are tender.
8. 8.
   Meanwhile, place the partridges on a baking sheet and roast in the preheated oven for 15-20 minutes, or until cooked through.
9. 9.
   Once the lentils are cooked, remove the bay leaves and stir in the red wine vinegar.
10. 10.
    To serve, place a partridge on each plate and spoon the lentils alongside. Garnish with fresh parsley.

Treat your ingredients with care...

• Lentils — Rinse the lentils thoroughly before cooking to remove any debris. If using dried lentils, soak them overnight for faster cooking.
• Partridges — To ensure tender and juicy meat, marinate the partridges for at least 2 hours before cooking. This will enhance the flavor and help to tenderize the meat.

Tips & Tricks

• If partridge is not available, you can substitute it with other game birds like quail or pheasant.
• For a vegetarian version, replace the partridge with roasted mushrooms or tofu.
• Add a splash of white wine to the lentils for an extra layer of flavor.
• Serve the dish with a side of sautéed greens, such as spinach or kale, to add freshness to the meal.
• Leftovers can be enjoyed the next day as a filling for sandwiches or wraps.

Serving advice

Serve the Roasted Partridge with Lentils as a main course, accompanied by a fresh green salad and crusty bread. The lentils can be spooned alongside the partridge, and a drizzle of the cooking juices can be added for extra flavor.

Presentation advice

For an elegant presentation, place the roasted partridge on a bed of lentils on each plate. Garnish with a sprig of fresh parsley for a pop of color. Serve with a side of sautéed greens and crusty bread.