| Poussin (little chicken) is a delicacy from France that has found it’s way onto the menus of many American restaurants as well as the family dinner tables of many American homes. Venison America is proud to provide the best of domestically raised Poussin. These birds are raised by traditional methods used for generations in “the old country.” The following recipe is easy to prepare and really brings out the succulent flavors of this delicious fare.
Poussin:
Venison America Poussin is flash frozen and vacuum-sealed to protect freshness and flavors of this delicate meat. Each bird is individually packaged for your convenience.
Ingredients:
4 Poussin
2 _ Cups Plain Yogurt
3 Tbs. Extra Virgin Olive Oil
3 Tbs. Lemon Juice – Fresh Squeezed preferred
2 tsp. Coarse sea salt
1 Tbs. Chili powder
2 Tbs. Five Spice Powder – Found in grocery spice isle
1 Cup Fresh Mint Leaves
2 Tbs. Minced Shallots
2 Cloves Minced Garlic
2 tsp. Fresh Cracked Pepper to taste
Preparing the Poussin:
• Wash bird inside and out with cold water and pat dry with paper towels.
• Remove the backbone. Cut down on either side of the backbone with a sharp knife. Discard backbone.
• Flatten birds by laying on their back and pressing down on the breastbone.
• Place in refrigerator until time to marinate.
Preparing the Marinade:
• Mix together in a medium saucepan; 1 Cup yogurt, 2 Tbs. Oil, 1 Tbs. Lemon Juice, garlic, salt and spices.
• Heat mixture on low heat, stirring constantly, until mixture is warm to the touch and fully blended. Do not heat past warm.
• Place Poussin in a heavy-duty plastic zip lock bag. (We suggest using 1 bag for each 2 birds)
• Pour or spoon marinade into bag dividing equally if using more that one bag.
• Squish Poussin around in bag until birds are well coated.
• Marinate at room temperature for 20-30 minutes.
Grilling:
While the birds are marinating, prepare the grill for cooking.
• Heat charcoal grill to medium- high. (You have reached the proper temperature when you can hold your bare hand 5-6 inches from the coals for 3-4 seconds.
• For gas grill preheat on high, covered, for 10 minutes, and then reduce heat to medium.
Place Poussin on grill breast up – throw the marinade away.
• Keep grills covered during grilling. (If not using covered grill make sure temperature and flames are kept in check.)
• Cook 10-12 minutes or until just cooked through, turning occasionally.
• Transfer Poussin to a warm platter. Serve immediately.
Preparing the Sauce and Garnish:
While the grill is heating:
Sauce
• Mix together, in a small mixing bowl, the remaining yogurt and lemon juice,
• Salt and pepper to taste. Reserve separate from the Garnish.
Garnish
• Toss together mint, shallot, and remaining oil in a small non reactive bowl.
Serving
• Drizzle grilled Poussin with Yogurt sauce and top with mint salad.
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