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Poussin Stuffed With Chestnut, Red Cabbage And Bacon
Ingredients
- 4 x grain fed poussin
- 30 ml oil
- 30 ml butter
- 8 slc bacon for wrapping the poussin
- 1 x salt and pepper
- For the Stuffing
- 150 gm whole chestnuts
- 100 gm chestnut puree
- 250 gm sliced red cabbage
- 50 gm slab bacon, diced and cooked
- 50 ml finely minced garlic
- 50 ml minced onions
- 10 gm fresh marjoram
- 10 gm fresh thyme
- 10 ml extra virgin olive oil
- 10 ml butter
- 1 x salt and pepper
Directions
- Heat the butter and the oil together in a warm sauteing pan over a medium-high heat. Caramelize the onions, the garlic the leeks then add in the bacon and cook for about 2 min. Slice the cabbage and lightly saute/fry it in some butter, in a medium pan over a medium heat for about 4 min. Remove the bacon mix from pan add in the chestnut puree and the chestnut pcs and set aside to cold. Once cold, add in the marjoram and thyme. Separate the stuffing into 4 equal parts.
- Take the poussin and season the inside. Stuff it with the mix. Close it by wrapping the bird with the bacon slices.
- Heat the oil and butter in a warm roasting pan. Sear the poussin on all sides till golden brown. Put it in the oven and cook for 20 to 25 min.
- Cut the poussin in two to show the chestnut stuffing. Serve with Brussels sprouts and pan jus poured around.
- Preparation is moderatePre heat the oven to 375 degrees Fahrenheit
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