NAVHDA   Toronto Chapter


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Woodcock Recipes

Woodcock in Wild Mushroom Sauce

2 Woodcock
2 tablespoons olive oil
Salt & Pepper
6 strips of bacon
¼ cup Madeira or Port
¼ cup dry white wine
¼ cup beef consommé
1 tablespoon of green onion
¼ cup chopped wild mushrooms
Brown sauce or gravy
French bread

Start by glazing the birds with olive oil and season with salt and pepper to taste. Cover birds with bacon (for flavouring & larding effect). Place ½ white onions on both sides of pan to prevent the birds from laying flat and add a little bit of flavour as well. Then add the Madeira or Port. Place in oven at 450 degrees for approximately 15 min for the 2 birds. For more birds add 2 minutes per bird. Once cooked remove from oven and discard bacon and remove innards (save) from birds. Transfer each half to a fry pan, add ¼ cup white wine, ¼ cup beef consommé, & grated lemon rind to lightly flavour. Let simmer over medium heat. Sauté the onions, mushrooms, & entrails in butter until brown, then add the brown sauce. To finish the dish, toast sliced French bread and cover with Pate. Place the Woodcock on top and smother with wild mushroom sauce.