Grilled Poussin with a Creamy Mushroom Sauce


  • 2 x 500g (No. 5) poussin, halved
  • Juice of ½ a lemon
  • 2 tbsp. oil
  • Salt and freshly ground black pepper
  • Sprig of parsley
  • 40gr butter
  • 175gr button mushrooms halved
  • 2 tbsp. dry sherry
  • 4 tbsp. double cream
  • Pinch of nutmeg
  • Parsley sprigs for garnish


  1. Brush poussin with lemon juice and oil.
  2. Season, and scatter with rosemary.
  3. Grill under medium heat for 20 – 30 minutes, until juices run clear.
  4. Turn a couple of times during cooking.
  5. Meanwhile, melt butter and cook mushrooms over high heat stirring continuously.
  6. Add sherry, and cook a little longer.
  7. Lower heat and add cream, nutmeg and seasoning.
  8. Heat gently until heated through.

Serve poussin on a warmed plate, pour over mushrooms and sauce scattered with parsley, accompanied by baby carrots and broad beans or sugar snap peas.

Serves 2.

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