Cooking With Game

A forum for the cooking/preperation of all types of game from around the world.


    Roast Woodcock.

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    Roast Woodcock.

    Post  Admin on Tue Nov 26, 2013 2:58 am

    Ingredients
    • 2 whole woodcock
    • 50 g butter
    • 100 g chicken livers
    • 1 sprigs thyme
    • 1 clove garlic
    • 1 tbsp cognac

    For the rosti
    • 2 maris piper potatoes
    • 75 g butter, melted

    For the sauce
    • 100 ml beef or game stock
    • 100 ml port
    • 50 g smoked bacon, finely diced

    To serve
    • braised red cabbage
    • toast

    Method
    1. Preheat the oven to 200C/gas 6. Gut the woodcock and reserve the guts.

    2. In a hot pan, melt most of the butter and add the chicken livers and guts. Cook for 1 minute on a high heat, then add a few thyme leaves and season with salt and pepper. Blitz in a hand blender until smooth.

    3. Impale the thighs of each woodcock with its own beak, brush with butter and sprinkle with thyme, salt and pepper. Roast in the oven for 10 minutes, remove and leave to rest for 10 minutes.

    4. For the rosti, peel and grate the potatoes, add the melted butter and season with salt and pepper. Fry in a non-stick pan on a medium heat for 5 minutes on each side.

    5. For the sauce, mix the port and stock with the bacon and cook gently on a medium heat to reduce until thick.

    6. Serve the woodcock on the rosti and pour the sauce over and around, with a generous helping of braised red cabbage. Serve the toast with patι on the side.

      Current date/time is Mon Dec 11, 2017 3:58 pm