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BROILED WOODCOCKSprinkle woodcock inside and out with salt and pepper. Wrap each with a slice of bacon and fasten with string or a wooden pick. Place woodcock in broiler pan about 6 inches from heat. Broil 8-10 minutes on each side, or until tender, basting frequently with butter. Remove string or wooden pick. Sprinkle with parsley. Serve on buttered toast. Serves 4. |
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GRILLED WOODCOCK BREASTSAfter shooting some woodcock, pluck the feathers in the field. They will come off easier when the bird is still warm and the skin, which retains moisture during cooking, is not ripped off. Cut the legs off at thigh, salt, and pepper them and put the aside. In an iron skillet, melt the butter until it foams. Add the woodcock legs and saute them until brown. Pour in a 1/2 cup of white wine and let it simmer down while turning the legs. Squeeze four cloves of fresh garlic over the legs and also a pinch of parsley. Saute for a few minutes more. Pour in the jigger of brandy and ignite it. Serve. |
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ROAST WOODCOCKWoodcock can be roasted whole as you would grouse. Place the cleaned birds on a rack in a roasting pan and place in an oven preheated to 375 degrees. Baste them occasionally with butter. They should be tender in 25 to 30 minutes. |
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WOODCOCK IN CASSEROLELightly brown woodcocks in butter, turning often and while so doing, thoroughly wash wild rice, about 5 minutes, wash and let drain in sieve. Add scallions and tops, chopped garlic, and celery tops to browned birds and let saute a minute. Then move this and birds to casserole. Put all other ingredients, including wild rice, into pot in which birds were browned, bring to simmer and pour over birds in casserole. Cover and cook 20-30 minutes at 350 degrees. Uncover and cook stirring occasionally, until the stock has been absorbed, 10-15 minutes. Serve from casserole with steamed buttered broccoli with few drops of lemon juice, green |
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WOODCOCK IN WINEClean meat well and put in deep bowl. Bring to a boil the water, wine, salt, onions, spices, carrot, parsley, celery, and lemon rind. Pour hot mixture over meat. Cover well. Cool, then place in refrigerator for 5 days. Turn the meat every day. When ready to cook, remove meat from brine. With a sharp knife make 2-3 splits in skin over the breast and insert bacon strips into slits. Brush with lemon juice. Fasten skin back in place with meat skewers. Heat butter in deep pan and add meat. Add all of the pickling mixture, a |
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WOODCOCK OR GROUSE SOUPDon't throw away the carcasses after a good meal of grouse or woodcock. Take them and their drippings and cooked of leftover rice and put all in a heavy saucepan. Add a can of chicken consomme (diluted) or equal amount of chicken bouillon from cubes for each grouse of every two woodcock. Add chopped or sliced mushrooms, celery, peppers, tomatoes; whatever you have on hand. Season with salt, pepper, thyme, oregano, and a bay leaf. Simmer a few hours before serving. Pour a cup of red wine for woodcock or white wine for grouse and let simmer longer. (Red wine works best if you use both birds.) Strain and serve. This soup can also be used as stock and frozen. |
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