Partridge “Estouffade” with LentilsTheWorldWideGourmet.com
Nutritional values
per 100 g
per portion
Energy:208.7 kcal
Proteins:0.7 g
Fats:18.9 g
Carbohydrate:5.7 g
Fibers:1.2 g
Sugar:2.6 g
Cholesterol:17.9 mg
Sodium:44.8 mg
Calcium:19.2 mg
Energy:694 kcal
Proteins:2.4 g
Fats:63 g
Carbohydrate:18.8 g
Fibers:4.1 g
Sugar:8.8 g
Cholesterol:59.4 mg
Sodium:149 mg
Calcium:64 mg
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INGREDIENTS
For 4 serving(s)
Quantity
Weight/Volume
Unit
Ingredient
lentils
8
partridges, plucked, cleaned and trussed
150
g
fatty bacon, in small pieces
3
onions
3
carrots
100
g
very thin pieces of barding fat
250
ml
white wine
100
ml
broth
salt, pepper and bouquet garni
METHOD
- Make small incisions in the partridges and insert 75 g (2 1/2 oz.) of the bacon pieces;
- place into a large pot or Dutch oven and brown lightly;
- add the vegetables, bouquet garni and pork fat;
- add the white wine and broth;
- simmer covered over low heat for 2 hours;
- in another pot, cook the lentils with the remaining bacon pieces.
Presentation
- place a layer of lentils in a deep serving bowl;
- place the partridges on top;
- degrease the cooking liquid and serve on the side.
