Poussiner with grapes, wild rice and red wine sauce

Ingredients for Poussiner with grapes, wild rice and red wine sauce

Instructions for Poussiner with grapes, wild rice and red wine sauce

To prepare the Poussiner with grapes, wild rice and red wine sauce recipe, please follow these instructions:

Thaw the 4 poussiner up, fill them with grapes and brown them on both sides in a thick-bottomed saucepan. Add all ingredients except cream and let the right simmer, covered, for about 1 hour. Feel about poussinerne are tender by pulling gently in a thigh in order to see whether it easily escapes the hull. Then take them up and wrap them in foil, while the sauce to be completed. Take Laurel leaves up and add the cream together with the remaining grapes. Season with salt and pepper and smooth if necessary. with a little maizenamel.

Serve the delicious small birds all over with wild rice, blanched sugar peas and rødvinsaucen.