Woodcock or woodcock is the most popular sport hunting object. The meat of these birds is considered a delicacy. Plus, your own prey always tastes better. Woodcocks are cooked mainly fried.
It is necessary
-
- 6 pcs of woodcocks;
- 150 g lard;
- 1 glass of dry red wine;
- 1 tsp juniper berries;
- salt
- pepper to taste;
- 50 g olive oil;
- 40 g butter;
- a loaf of bread for toast;
- 100 g cherries.
Instructions
Step 1
Roasted woodcock in red wine
On the prepared carcass, gently slide the skin around the neck, just do not remove it completely. Rub the meat with salt and crushed juniper berries. Cover it with thin slices of lard and pull the skin back. Then wrap the carcass with threads and fry for 20 minutes, adding dry red wine to the pan from time to time.
Step 2
Stuffed woodcock
Rub the prepared woodcocks with salt and put inside on a slice of bacon. Prepare the filling: cut the bread into thin slices, cover it with warm milk, add a piece of butter and mash with a fork. Season with salt, chop the herbs and egg and stir. You can add some bread crumbs. Stuff the carcass with the filling, wrap it with pieces of bacon, tie with a string and fry in butter. Pour in the wine and bake in the oven. Carefully cut the finished carcasses in half. Drizzle over them with the juice released during the frying and serve with potatoes or rice.
Step 3
Woodcock with cherry
Salt the gutted and washed woodcocks, sprinkle with lemon juice, put in each slice of bacon, a piece of butter and 5 cherry pits in a bag of gauze. Then wrap the carcasses in slices of bacon and tie with a string. Melt the remaining bacon and butter on a baking sheet, put the prepared woodcocks and fry, periodically pouring over them with the released juice. You can add a little water or broth. Remove the finished carcasses, cut in half and remove the cherry pits. Pour juice from a baking sheet on the bird and garnish with cherries.
Step 4
Woodcock on toast
Season the prepared game with salt, wrap in wide thin slices of bacon, tie with threads and fry on all sides until crusty. Then place the game pan in the oven for 20-25 minutes. During cooking, do not forget to water the carcasses with the fat formed during frying. Remove the finished carcasses, untie and place on toasted slices of bread. Cover the top of the woodcocks with slices of bacon and pour over the juice from a frying pan, garnish with herbs.
