Stewed partridge with lentils
They say it's incurable. Like, if someone is addicted to hunting, then no arguments of friends, relatives and reason will affect him. The love of wild meat dishes is also a kind of drug.
Ingredients
Servings 4 servings- 150 ml dry white wine
- 1 bouquet garni
- butter - 50 g
- 150 ml stock
- 6 small onions
- 250 g green lentils
- 2 processed partridges
- 200 g of lean brisket
- 4 carrots
- 200 g boiled smoked sausage
Cooking
Step 1
Melt the butter in a saucepan and fry the partridges for 20 minutes. In the meantime, cut 100 g of brisket into small pieces. Peel onions and carrots, cut carrots into circles. Place half of the onion (whole) and carrots, chopped brisket in a saucepan. Put the fried partridges there. Pour in the wine and broth, add the bouquet garni. Salt and pepper. Simmer over medium heat covered for about 1.5 hours. Boil the lentils in water until softened, along with the rest of the brisket, cut into strips, the remaining onions and carrots. Lightly salt. For 25 min. before serving, add sausage to the pan with lentils. Cook until the lentils are tender, then drain the water. Put the lentils in a warmed deep serving dish. Cut each partridge into 2 parts, cut the boiled sausage into circles. Put the partridge on the lentils, overlaying the brisket and circles of sausage. Pour the remaining juice from the pan in which the partridges were stewed.