Vinegar-sauteed poussin with a creamy chive sauce



1 poussin
4 tsp olive oil
4 tbsp white wine vinegar
120ml/4fl oz double cream
1 tbsp snipped fresh chives
salt and freshly ground black pepper
1 sprig fresh flatleaf parsley, to garnish
For the vegetables:
1 medium carrot, peeled and sliced into 1cm thick rounds
1 small baking potato, peeled and sliced into 1cm thick rounds
1 garlic clove
2 fresh thyme sprigs
1 tbsp olive oil
1 tsp chopped fresh basil
salt and freshly ground black pepper


1. Preheat the oven to 220C/425F/Gas 7. 2. Place an ovenproof griddle pan over a high heat. 3. Season the vegetables and drizzle with the oil. 4. Griddle the vegetable with the garlic and thyme for 3-4 minutes then transfer to the oven and roast for 8-10 minutes or until cooked through. 5. Heat the oil for the poussin in a small sauté pan. Remove the breasts and legs from the poussin. Season. 6. Sauté the poussin breasts and legs in the oil for 6-8 minutes. 7. Pour in the vinegar and bring to a simmer. 8. Stir in the cream and gently sauté for a further 6-8 minutes. Add the chives. 9. Fold the basil into the vegetables. 10. Serve the sautéed poussin with the roasted vegetables and garnish with a sprig of parsley.


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