|
|
The Upland Cookbook
Cookbook Home | A-C | D-F | G-I | J-L | M-O | P-R | S-V | W-Z
Braised Woodcock
In that this delightful, simple little recipe calls for serving
the birds on toast, be sure not to waste the opportunity by
using cheap white bread. A quality hearth loaf or other rustic-style
bread will show off the flavorful woodcock meat just so.
Ingredients:
- 4 Woodcock
- 4 slices of bacon
- 1/4 cup of melted butter
- salt and pepper
- 1 tablespoon of chopped parsley
- 4 slices of buttered toast
Directions:
Season the woodcocks both inside and out with a sprinkle of
salt and pepper to taste. Wrap each bird with a slice of the bacon and
hold the assembly together with either wooden toothpick or some string.
Put the birds in a broiler pan, and broil them about six inches away
from the heat. Baste them frequently with butter as you broil them for
8 to 10 minutes on each side. Keep an eye on the tenderness, as you may
want to pull them out sooner - lean upland birds are no good once they
get dry or tough.
Remove the toothpicks or string, and garnish the birds with a pinch of the
chopped parsley. Serve up each bird on a piece of the buttered toast. Try
this with a stout, dry white wine, such as a Sauvignon Blanc.
Browse The Upland Cookbook Here:
Cookbook Home | A-C | D-F | G-I | J-L | M-O | P-R | S-V | W-Z
|
|
|