Partridges in Lemon Sauce


  1. Singe any remaining feathers from the birds, then rinse, dry and season them.
  2. Heat the olive oil in a frying pan, and sautee the birds in it until they are light golden.
  3. Place the carrots in a saucepan large enough to hold the birds in one layer, and add the birds on top.
  4. 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.
  5. Add the hot water, cover and cook for 30-40 minutes.
  6. Turn them over occasionally and haste them with the sauce.
  7. Sprinkle with the parsley and serve.


  • 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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