Ingredients

• 4 whole partridges, cleaned
• Juice of 1 lemon
• 4-5 tablespoons olive oil
• 150 ml dry white wine
• Salt
• Freshly ground black pepper
• 150 ml hot water
• 2 carrots, peeled and thinly sliced into rounds
• Fresh chopped parsley, for garnish

Instructions

• Singe any remaining stray feathers from the partridges, then rinse them thoroughly, pat dry, and season generously with salt and freshly ground black pepper.
• Heat the olive oil in a large frying pan over medium-high heat. Sauté the partridges until they are lightly golden on all sides. Remove them from the pan and set aside.
• Arrange the thinly sliced carrots in a large saucepan (choose one spacious enough to hold the birds in a single layer). Nest the seared partridges on top of the carrots.
• Carefully pour the pan drippings from the frying pan over the birds, making sure to leave behind any burnt bits. Place the saucepan over medium heat, then slowly pour in the lemon juice and white wine.
• Pour in the hot water. Bring the liquid to a gentle simmer, then cover the pan and cook for 30-40 minutes.
• Turn the birds occasionally and baste them with the pan sauce as they cook.
• Garnish with fresh chopped parsley and serve immediately.