Poussin with Red Wine and Mushroom sauce

Saturday, 25th January 2014

Brown the poussin all over in a casserole and set aside. In the same casserole, brown some bacon lardons, then add and soften onions and garlic. Deglaze with red wine. Put the bird back in with some more red wine, stock, thyme and seasoning, and cook in a medium oven for 45 minutes or so. Remove the poussin to let it rest a bit, and ladle out and thicken some of the sauce.
Served with boiled potatoes and cabbage.

Pasta with Fegato di Vitello

Thursday, 5th April 2012

That's calves liver to you and me. I normally have calves liver fried with sauteed potatoes, but I wanted to try something different. I sauteed some onions and garlic, and then quickly fried the floured liver, cut into small slices. Took it all out to a plate, then added red wine to quickly deglaze the pan, and returned the meat and onions and some chopped wild garlic leaves. Including the pasta the whole thing took about 15 minutes to cook.
The liver and the oniony, winey sauce were great, but the little pasta shells got cold too quickly. Maybe a bowl would be better.