Medieval Woodcock.

Ingredients (serves two)

. woodcock (1⁄2 per person).
olive oil .
salt and pepper . 
paprika .
butter  .
one large onion (finely diced) .
mushrooms (sliced) .
fresh thyme (four teaspoonfuls) .
mead.
double cream.

Method

1. Pluck, draw and clean your woodcock. Cut up either side of the backbone of the bird and remove the spine, neck and head. Pour a drizzle of olive oil into your hands, rub together and then coat the bird with the oil. Grind a good amount of black pepper and salt on to a plate. Add three teaspoonfuls of paprika and mix together and then cover the birds liberally in this mixture.

2. Into a lidded frying pan, melt 1oz of butter and, with the lid off, gently brown the bird either side. Remove the bird and add the onions, mushrooms and half the thyme and mix to allow it to soften. Once softened return the bird and pour in two glasses of mead. Cover and simmer for 30 minutes turning occasionally.

3. After 25 minutes remove the lid and increase the heat. Once boiling remove the woodcock to a serving plate. Add the remaining thyme and a splash of cream. Mix well and serve.