Partridge with lentils

01 / ABOUT THE DISH

About the dish

Rebhuhn mit linsen is a traditional dish consisting of partridges and lentils. The dish is usually made with a combination of partridges, lentils, lemon juice, bacon, onions, carrots, celery, tomato purée, red wine, meat stock, salt, and pepper. The partridges are rubbed with salt, pepper, and lemon juice. Two bacon strips are tied across the breast of each bird. The remaining bacon is diced and fried in a pan with onions, carrots, and celery. Once the vegetables become tender, tomato purée and red wine are stirred into the mixture. The partridges are placed in the casserole so that they are coated with the sauce, and then roasted in the oven until almost done. The birds are basted with the pan juices and meat stock. They're cut in half and the cooked lentils are placed in the casserole with the bird halves on top. The partridges and lentils are served with the sauce poured over them, consisting of pan juices, leftover water from cooking lentils, salt, and pepper.