Pan fried poussin breast with spinach



2 poussin breasts
2 tbsp olive oil
30g/1oz butter
140g/5oz spinach
freshly ground black pepper
For the sauce
30g/1oz butter
50g/2oz wild mushrooms
1 garlic clove, chopped
55ml/2fl oz double cream
2-3 tbsp white wine
½ tbsp parsley, chopped
1 tsp soy sauce
½ butternut squash, peeled and diced
2 tbsp olive oil
2 garlic cloves


1. Season the breasts and pan fry for 3-4 minutes until cooked through.
2. Sauté the butternut squash and garlic cloves in the oil for 2-3 minutes.
3. Put into a hot oven and roast for 13 minutes.
4. To make the sauce, sauté the mushrooms and garlic in the butter for 3-4 minutes.
5. Add all the other sauce ingredients and simmer for 3-4 minutes.
6. Melt the butter in a pan.
7. Season the spinach and cook in the butter until just wilted.
8. Serve the breasts on the spinach with the butternut squash and sauce.


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