Description
Sweet and spicy partridge roast, glazed to perfection. Served with hearty red lentils and greens.
Ingredients
Units
Scale
- 3 partridges
- 5 tbsp maple syrup
- 1 tbsp oil
- 1 clove garlic, chopped
- 1-2 chili pepper, finely chopped (or 1/2 tsp chili flakes)
- 1 tbsp apple cider vinegar
- 4 tbsp (60 ml) water
- sea salt
- 1 cup (237 ml) split red lentils
- 2 cups (473 ml) chicken stock or water
- 2 tbsp (30 g) butter
- 1 onion, finely chopped
- 1 bay leaf, crushed
Instructions
- In a bowl, combine the partridge, garlic, maple syrup, oil, chili, vinegar, and salt. Marinate in the refrigerator for one hour.
- Remove the partridges from the marinade, reserving the marinade.
- Preheat oven to 350°F (177°C).
- Heat a skillet over medium heat with a drizzle of oil. Sear the partridges on all sides until golden brown. Season with salt.
- Return the partridges to the skillet, add the reserved marinade and water. Bake in the preheated oven for 20-25 minutes, basting every 5 minutes. Add more water if the liquid reduces too much. The internal temperature should reach 165°F (74°C).
- Let the partridges rest for at least 10 minutes before serving. Serve with lentils and pan sauce.
- Melt butter in a saucepan and cook the onions gently for 5 minutes.
- Add garlic, bay leaf, and lentils. Cook for 1 minute, then add stock.
- Simmer, partially covered, for 10 minutes. Season with salt.
Notes
- For deeper flavor, marinate the partridges overnight.
- Substitute brown sugar for half the maple syrup for a richer sweetness.
- Leftover partridges can be shredded and added to salads or sandwiches.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 partridge
- Calories: 400
- Sugar: 10
- Sodium: 400
- Fat: 25
- Saturated Fat: 10
- Unsaturated Fat: 10
- Carbohydrates: 30
- Fiber: 5
- Protein: 35
- Cholesterol: 150