The Upland Cookbook
Cookbook Home | A-C  |  D-F  |  G-I  |  J-L  |  M-O  |  P-R  |  S-V  |  W-Z

Braised Woodcock

In that this delightful, simple little recipe calls for serving the birds on toast, be sure not to waste the opportunity by using cheap white bread. A quality hearth loaf or other rustic-style bread will show off the flavorful woodcock meat just so.

  • 4 Woodcock
  • 4 slices of bacon
  • 1/4 cup of melted butter
  • salt and pepper
  • 1 tablespoon of chopped parsley
  • 4 slices of buttered toast

Season the woodcocks both inside and out with a sprinkle of salt and pepper to taste. Wrap each bird with a slice of the bacon and hold the assembly together with either wooden toothpick or some string.

Put the birds in a broiler pan, and broil them about six inches away from the heat. Baste them frequently with butter as you broil them for 8 to 10 minutes on each side. Keep an eye on the tenderness, as you may want to pull them out sooner - lean upland birds are no good once they get dry or tough.

Remove the toothpicks or string, and garnish the birds with a pinch of the chopped parsley. Serve up each bird on a piece of the buttered toast. Try this with a stout, dry white wine, such as a Sauvignon Blanc.

Browse The Upland Cookbook Here:
Cookbook Home | A-C  |  D-F  |  G-I  |  J-L  |  M-O  |  P-R  |  S-V  |  W-Z

^Top | Home | About UplandLife.com | Contact Us | Advertising/Listings | Privacy / Policies | Site Map

Entire contents copyright © 2024 UplandLife.com, All Rights Reserved. Content Technology From NorseCode.