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Woodcock Roast Recipe

2 years ago

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 ROAST WOODCOCK
Woodcock defecate before they fly, so they can be roasted with the guts in, which heightens the flavor.
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Ingredients
Servings
MetricUS Imperial
Ingredients
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Instructions
  1. Allow the same roasting and resting time as the pigeon, then, with a teaspoon, scoop out its guts into a hot frying pan with a knob of butter, allow to sizzle for a few moments, then rescue the liver with a spoon and mix with a splash of stock, using the back of a spoon to work the ingredients together.
  2. Rest your woodcock on a piece of toast, onto which you have spread its liver, and pour the pan juices through a sieve over the bird. The head you also roast, wrapped in tinfoil, and split open when serving, exposing its delicious brains: you will need a teaspoon for this. Unfortunately woodcock are not as plentiful as pigeons and are much more expensive, but they are worth it. They are one of the finest eating experiences.

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