Next time you grab a pheasant or a partridge on a shikar, try this delicious dish with a naughty sweet sauce.
Be the first to make this!
1 tablespoon honey
1 teaspoon cumin seeds
1 teaspoon paprika
1 garlic clove, crushed
For the sauce
8 tablespoons red wine
2 teaspoons white wine vinegar
4 tablespoons redcurrant jam or something similarly swwet-tangy
4 teaspoons cornflour
8 tablespoons water
Directions Prep:15min › Cook:45min › Ready in:1hr
Preheat the oven to 180 C.
In a saucepan melt the butter and stir in the honey, cumin, paprika and garlic.
Place the poussins in a roasting tray and pour the butter mixture over, ensuring the poussins are evenly coated. Roast in the preheated oven for 45 minutes, or until juices run clear.
For the sauce, in a saucepan over medium high heat, mix together the wine, white wine vinegar and redcurrant jelly. Mix the cornflour and water together in a small glass to make a slurry. Once bubbling, add the cornflour mixture to the redcurrant mixture. Stir until the sauce thickens and becomes darker in colour.
Serve the poussin with potatoes and vegetables, pouring the sauce all over the meal.