Perdrix aux Légumes



  • 4 partridges (with tallow)
  • 1 teaspoon salt
  • 1 teaspoon of black pepper
  • 4 tablespoons butter
  • 1/2 cup chicken stock
  • 1 glass of water
  • 3 cloves of garlic (crushed)
  • 1 coffee spoon of coconut
  • 2 teaspoons lemon zest
  • 12 shallots (boiled)
  • 12 small fresh potatoes
  • 6 small carrots (peeled off and quartered lengthwise)
  • 75 g (0,16 lbs) peas (weighed without shell)
  • 2 small zucchini (peeled off and sliced)

Spice bags:

  • 4 stalks of parsley
  • 1 pinch of thyme
  • 1 bay leaf

Sprinkle the partridges with half the salt and pepper.

In a large saucepan, heat the oil over medium heat, add the partridges and fry for 6-7 minutes, until they turn slightly pink on all sides. Take the partridges out of the casserole with thongs or two forks and place them on a plate to keep them warm. For off the remaining oil.

Put the chicken stock and water in the casserole, put it on medium heat and add the garlic, spice bag, coconut and lemon zest. Put the partridges back in the casserole and bring the water to a boil. When it starts to boil, add onions, potatoes, carrots and remaining salt and pepper and reduce the heat. Slowly cook the partridge and vegetables for 15 minutes, then add the peas and zucchini for another 15 minutes. Cook until the partridges are soft.

Take the casserole from the fire, remove the spice bag and the thread and tallow you have tied, then serve it.

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