Partridge “Estouffade” with Lentils Recipe
Flavors of the Auvergne
Total time: 1hr to 2hr
Cooking time: 2 hours
Difficulty: Easy
Ingredients for 4 servings
- 8 Partridges, plucked, cleaned and trussed
- 150 g (5 oz.) fatty bacon, in small pieces
- 3 onions
- 3 carrots
- 100 g (3 1/2 oz) very thin pieces of barding fat
- 250 ml (1 cup) white wine
- 100 ml (6 tbsp.) broth
- Salt, pepper and bouquet garni
  1. Make small incisions in the partridges and insert 75 g (2 1/2 oz.) of the bacon pieces;
  2. place into a large pot or Dutch oven and brown lightly;
  3. add the vegetables, bouquet garni and pork fat;
  4. add the white wine and broth;
  5. simmer covered over low heat for 2 hours;
  6. in another pot, cook the lentils with the remaining bacon pieces.


  1. place a layer of lentils in a deep serving bowl;
  2. place the partridges on top;
  3. degrease the cooking liquid and serve on the side.
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