Partridge in the Forest!

Here’s a great recipe for this time of year when Partridge is young and tender. The woody taste of the mushrooms complements the lentils and makes a great accompaniment.

Per Person

1 partridge

2 slices of pancetta

25-50g puy lentils (uncooked)

1 smallish banana shallot

A mixture of about 100g earthy mushrooms (I used shitake and field mushrooms)

Half a small pear

50g butter

4 or 5 juniper berries

A few sprigs of thyme

Olive oil

Lemon juice

Peel and chop the shallot finely

Wipe the mushrooms and slice

Mash the thyme and juniper berries into half the butter with a little salt and pepper

Core and slice the pear into ‘rounds’ about half a cm thick

Heat the oven to 200c

Rinse the lentils and put them into a pan of cold water with a little salt

Smear the mashed up butter over the breast of the partridge, then cover with pancetta slices

Put the bird on a roasting dish in the oven

Cook the lentils by bringing to the boil and

Now, pan fry the shallot and the mushrooms in a mix of  butter and oil in  separate pans

Once the shallot is caramelised around the edge add to the mushrooms and mix in the lemon juice

Pan fry the pear slices in a little butter till they are just caramelised at the edges

After 20 minutes put the pear slices into the roasting dish alongside the partridge and remove the pancetta if it’s crispy.

After 25-30 minutes drain the lentils and stir through the mushroom and onion mix. Break up the pancetta and add to the mixture.

Check the partridge and if it’s cooked, serve on a bed of mushroom and lentils, with pear slices at the side and with any pan juices poured over

Serve with spinach or cavola nero.