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Ingredients
2 Woodcock plucked and gutted
¼ pint of sloe gin
2oz of butter
1 red onion
1 clove of chopped garlic
5 spring onions
2 teaspoons of honey
3oz of bacon lardons, unsmoked
4 oz of peeled sprouts
Salt and pepper to taste
Method
In a roasting tin on top of the hob, fry off in butter the red onion, garlic, spring onions and bacon lardons, until golden in colour.
Pull all the leaves apart from the sprouts and add them to the tin, continue to cook for 3 minutes.
After 3 minutes, add the gin, bring to the boil and cover the tin with foil or a lid. Place the tin in the oven on gas mark 6 for 15 minutes.
After 15 minutes of cooking in the oven, baste the bird with the juice from the bottom of the tin.
Place the tin back in the oven for a further 20 minutes to cook without covering. This will colour the birds and dry out the roasting contents of the tin.
Serve with all of the tin contents as a base on a clean hot plate.
2 Woodcock plucked and gutted
¼ pint of sloe gin
2oz of butter
1 red onion
1 clove of chopped garlic
5 spring onions
2 teaspoons of honey
3oz of bacon lardons, unsmoked
4 oz of peeled sprouts
Salt and pepper to taste
Method
In a roasting tin on top of the hob, fry off in butter the red onion, garlic, spring onions and bacon lardons, until golden in colour.
Pull all the leaves apart from the sprouts and add them to the tin, continue to cook for 3 minutes.
After 3 minutes, add the gin, bring to the boil and cover the tin with foil or a lid. Place the tin in the oven on gas mark 6 for 15 minutes.
After 15 minutes of cooking in the oven, baste the bird with the juice from the bottom of the tin.
Place the tin back in the oven for a further 20 minutes to cook without covering. This will colour the birds and dry out the roasting contents of the tin.
Serve with all of the tin contents as a base on a clean hot plate.
