Partridge with lentils and pickled lemons from The Game Cookbook by Clarissa Dickson Wright and John

Ingredients

• 12 ounces green or brown lentils (about 2 cups)
• 2 pickled lemons, cut into pieces, or 1 tablespoon fresh lemon juice
• 1¼ cups water
• 2 large Swiss chard leaves (remove the stems and cut them into small pieces, then slice the leaves diagonally into narrow strips)
• salt and pepper
• 2 cloves garlic, chopped
• 2 partridges, cut in half
• ¼ cup olive oil