Roast Poussin with Walnut Goat Cheese Pasta



  • 4 poussins
  • Olive Oil for rubbing on birds
  • 2 onions, thinly sliced
  • 6 garlic cloves, thinly sliced
  • 2/3 cup olive oil
  • 3/4 lb fresh linguine,
  • 3/4 lb goat cheese, crumbled
  • 1 cup walnuts, toasted & chopped
  • 1/2 cup Madeira wine
  • 1 bunch spinach, stemmed & cut into 1/4" ribbons
  • 1 yellow bell pepper, cored, seeded, & cut into julienne


Preheat oven to 400° . Rub the birds with olive oil and place them on a flat rack in a greased roasting pan. Roast until golden brown, about 25-30 min. Remove from the oven and let cool. When cool enough to handle, remove the meat with the crispy skin attached, from the bones and cut into small chunks. Set Aside
In very large saute pan or skillet, cook the onions and garlic in the olive oil over high heat for 10 min, stirring freq. Add the Madeira, reduce the heat to moderate and cook until the liquid evaporates about 10 min. Add the bell pepper and cook until tender, about 2 min. Add the chopped poussin, remove from heat and set aside.
Cook pasta in boiling salted water until al dente, about 2 min for fresh. Drain well. Place in a very large mixing bowl with the spinach. Reheat the poussin mixture an dad the the pasta along with the goat cheese and toss. Add the walnuts, toss, and season with salt and pepper. Serve Immediately.



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