Partridge with Lentils
This recipe, whose origins are from the French countryside, is adapted from Elizabeth David Classics.
Keep recipes from your favorite sites together, ready for your next meal. Create a free account or sign in to save this recipe using the Save Recipe button above. For the cooking instructions, visit the original recipe at www.saveur.com.
Cooking tools:
- Saucepan
- Saute pan
- Stove
- Chef's knife
- Cutting board
- Butcher's twine
- Wooden spoon
- Tongs
- Measuring cup
- Colander
- Serving platter
Ingredients
- 1⁄2 lb. brown lentils, rinsed and picked over
- 1 clove garlic, peeled and crushed
- 3 small yellow onions, peeled; 1 halved, 2 coarsely chopped
- 3 medium carrots, peeled; 1 halved, 2 sliced
- 2 sprigs fresh parsley
- 4 (3⁄4-lb.) partridges
- Salt
- freshly ground black pepper
- 3 tbsp. butter
- 1 cup dry white wine
- 1 cup Chicken/ Stock
Ready to cook this?
Turn these ingredients into a shopping list you can check off as you shop.
Free account required. Already a member? You can sign in on the next step.
More Like This
Stewed partridge with lentils
cookinero.com
Partridge Stew
homepressurecooking.com
French Style Lentils
carolsstockmarket.com
French Lentils With Chard
guidingstars.com
French Lentil Stew
en.petitchef.com
Lentils With Carrots
guidingstars.com
Lentil Salad Recipe | Samsung Food App
app.samsungfood.com
Simple Lentil Salad
emerilscooking.com