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Preparation
Prep Time: 20 minutes
Cook time: 45 minutes
Serves: 4 People
Ingredients
4 whole woodcock (plucked, not dressed)
4 tablespoons sunflower oil
50g butter
4 tablespoons balsamic vinegar
100g blackberries
100g redcurrants, stalks removed
100g blueberries
100g cranberries
salt and freshly ground pepper
Instructions
Prepare the woodcock - with kitchen string or twine, tie the wings against the bodies of the birds and tie the legs together. Season with salt and pepper.
Heat the oil and butter in a large flameproof casserole (Dutch oven) over high heat, add the woodcock and sear for 5 minutes until coloured on all sides. Pour in the vinegar and deglaze the casserole by scraping the cooking juices o the bottom of the casserole with a wooden spoon or fish slice (spatula) and incorporating them into the vinegar. Simmer for 5 minutes to reduce the liquid. Pour in 400 ml/14 oz (1 2/3 cups) water, reduce the heat to low, cover and cook for 20 minutes.
When the woodcock are cooked, remove them from the casserole and put onto a large platter. Add the fruits to the casserole and heat through for 3 minutes, stirring gently. Adjust the seasoning, if necessary, then put the woodcock back into the sauce. Serve with celeriac purée.
Prep Time: 20 minutes
Cook time: 45 minutes
Serves: 4 People
Ingredients
4 whole woodcock (plucked, not dressed)
4 tablespoons sunflower oil
50g butter
4 tablespoons balsamic vinegar
100g blackberries
100g redcurrants, stalks removed
100g blueberries
100g cranberries
salt and freshly ground pepper
Instructions
Prepare the woodcock - with kitchen string or twine, tie the wings against the bodies of the birds and tie the legs together. Season with salt and pepper.
Heat the oil and butter in a large flameproof casserole (Dutch oven) over high heat, add the woodcock and sear for 5 minutes until coloured on all sides. Pour in the vinegar and deglaze the casserole by scraping the cooking juices o the bottom of the casserole with a wooden spoon or fish slice (spatula) and incorporating them into the vinegar. Simmer for 5 minutes to reduce the liquid. Pour in 400 ml/14 oz (1 2/3 cups) water, reduce the heat to low, cover and cook for 20 minutes.
When the woodcock are cooked, remove them from the casserole and put onto a large platter. Add the fruits to the casserole and heat through for 3 minutes, stirring gently. Adjust the seasoning, if necessary, then put the woodcock back into the sauce. Serve with celeriac purée.
