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NOTES
Exactly the
same recipe can be adapted to woodcocks (bekatses) or indeed any other bird.
 Greek : Πέρδικες λεμονάτες
Serves / Yields : 4 persons
 Print this recipe |
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| | INGREDIENTS - 4 partridges, prepared whole
- juice of 1 lemon
- 4-5 tablespoons olive oil
- 1 glass white wine
- salt
- pepper
- 150 ml hot water
- 2 carrots, peeled and sliced round, thinly
- chopped parsley, to garnish
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| METHOD Singe any remaining feathers from the birds, then
rinse, dry and season them. Heat the olive oil in a frying pan, and sautee the
birds in it until they are light golden. Place the carrots in a saucepan large
enough to hold the birds in one layer, and add the birds on top. Pour the juices
of the frying pan over them, being careful not to include any burnt sediment,
place the pan on the heat and slowly pour in the lemon juice and wine. Add the
hot water, cover and cook for 30-40 minutes. Turn them over occasionally and
haste them with the sauce. Sprinkle with the parsley and serve. |
