Recipes for cooking woodcock. Woodcock recipe Woodcock stewed in white wine

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Woodcock is widespread throughout almost the entire CIS and is known to all hunters. The most common hunting seasons are in the spring when hunting and in the fall when the bird is migrating. This is a small bird weighing 300 grams, motley-red plumage, long-beaked and with large eyes. Woodcock is best fried without even gutting it. Below are examples of dishes and recipes.

Preparation
woodcock roast

You will need for one woodcock:

piece of lard - 100 g;
juniper berries - 1 teaspoon;
table salt - 1 teaspoon;
black peppercorns - 20 peas;
parsley, green or dry;
lemon zest from one lemon.

Start by preparing the carcasses, clean them and gut them,
Set aside the liver and heart separately. The skin is removed by pulling it towards the neck, slightly
trim it, but do not remove the skin completely, leave it at the neck.

Now take care of the pepper and juniper berries, they can be crushed
together, then add salt to the mixture according to the recipe amount, stir, and
Rub the woodcock carcasses with this seasoning. Now put very thin ones on top
slices of lard, 100 grams, cut very thinly and stretch the skin on top. To from the neck
If the juice does not ooze, tuck it into the breast, and tie the carcass itself with a thick thread.
Now fry the carcass on all sides in melted butter in a Dutch oven,
then pour in sour cream and let it fry well for 15-20 minutes.

A delicacy dish is also prepared from the liver and hearts.
Finely chop the liver and hearts into pieces, add parsley and zest from
one lemon, grated on a fine grater. Mix all this thoroughly and
add salt, the dish is prepared quite quickly, within 10 minutes on butter
oil This roast is surprisingly delicious when served spread on slices.
black bread.

Fried
woodcock with red wine

Composition for one woodcock:

pork lard - 50 g;
juniper berry - 1 teaspoon;
dry red wine - 100 gr.

The skin, as in the previous recipe, should be pulled over the neck.
Juniper berries should be crushed and mixed with salt, now the carcass
cover with lard, cut the slices very thinly, as in the previous recipe.
Now pull the skin back, stretch it and wrap the carcass with thick threads.
The dish is cooked in a Dutch oven in red wine for 20 minutes.

Cooking woodcock the peasant way

The dish is designed for four woodcocks:

four woodcock carcasses, weighing approximately 300 grams;
olive oil - 2 tbsp. spoons;
butter - 30 g;
chopped celery - 2 stalks;
onion (finely chopped) - 1 onion;
carrots (chopped) - 3 pcs;
garlic (finely chopped) - 1 clove;
fresh mushrooms - 350 gr;
chicken broth - 900 ml;
cereal - 250 gr;
table salt - half a teaspoon;
ground black pepper;
sage - 1 tbsp. spoon;
shallots - 200 gr;
artichokes (divided into 4 parts) - 250 g;
saffron leaves are placed as a decoration on the bottom of the dish.

Heat butter and olive oil together in one
pan, a thick-walled pan is desirable. Fry the woodcocks for 5-10 minutes
2 pieces each, after frying all four, add the onion and brown it in
for 5 minutes Then place there: mushrooms, carrots, garlic and celery and
fry for another 5 minutes, stirring all this time.

Now you can add chicken broth, along with it you need
add saffron, pepper, shallots, salt, cereal and woodcock. On high heat
let it boil, and then transfer to low heat and cook, covered
cover for half an hour. After 30 min. open the lid and top the woodcocks
add the artichokes, cover again and leave for another 10 minutes, until
The broth was completely absorbed by the cereal. Once cooked, place underneath and on top
saffron leaves.

Woodcock,
cooked with cauliflower

Ingredients for three woodcocks:

parsley root - 1 piece;
onions - 2 pcs;
carrots - 1 piece;
cauliflower - 800 gr;
breadcrumbs - half a glass;
nutmeg (grated) - just a pinch;
sour cream - 200 gr;
green parsley or dill - 1 bunch;
black pepper and salt.

The woodcock must be cut lengthwise completely, add pepper and
salt. Now, along with the parsley root, place the woodcock halves in a saucepan,
Also add whole onions and carrots. Add cold water by half
game and set to cook, pour the broth on top of the bird and sometimes turn it over.
After readiness, add a glass of sour cream, a pinch of nutmeg, crackers
breading mixture, let it boil again and remove from heat.

The cabbage is cooked separately, and then taken apart, then
placed on a dish around the game, you can decorate it with herbs on top.

Braised woodcock

Woodcock stewing is done according to two recipes.

1-recipe

lard - 70 g;
butter - 50 g;
beef broth - 200 g;
curry - 0.5 teaspoon.

Gut and wash the game, rub with curry and salt, add
put the bacon inside, also put a few slices of bacon on the breast, then the bird
tie with thick thread. Now fry the carcass over high heat with butter
butter and slices of bacon, then add beef broth and simmer in it
25-30 minutes, until fully cooked. It is very tasty to serve stewed woodcock with
rice, lingonberries and baked apples.

2nd recipe

Ingredients for 2 woodcock:

lard - 70 g;
butter - 50 g;
champignons - 100 gr;
onions - 2 pcs;
pepper, cumin and salt.

Woodcock carcasses are rubbed inside and outside with pepper and salt according to
taste, then a couple of slices of onion, a slice of bacon and a small
a piece of butter. Just like in the first recipe, the breast should be
cover with slices of bacon and tie the game with thick thread.

Now melt the bacon and butter in a frying pan.
Add mushrooms, chopped onions, and half a spoonful of caraway seeds. After light roasting
put woodcocks, if there is not enough liquid, you can add water and a cube
chicken broth, simmer in the oven. They are best served with potatoes and
fresh vegetables.

Stuffed
woodcock

Ingredients for 2 woodcock:

lard - 70 gr;
margarine - 50 g;
dry red wine - 4 tbsp;
bay leaf - 1 pc;
black pepper;

Ingredients inside:

chicken liver - 100 g;
mushrooms - 100 gr;
butter - 20 g;
chicken egg - 1 piece;
tarragon - a couple of sprigs;
parsley - two teaspoons;
lemon juice - 0.5 teaspoon;
zest;
breadcrumbs;

Season the cleaned woodcock with salt and pepper, and
Cover the inside of the carcass with thin pieces of lard. Now it's time for the filling,
mix boiled liver with egg, butter, mushrooms, lemon juice and zest,
It is recommended to add some breadcrumbs. Add the prepared filling
inside and add tarragon sprigs, tie the carcass with thick thread. Getting ready
This dish is cooked on a frying pan with butter and poured red wine on top when
enough juice will appear, add pepper and bay leaves. In addition to wine you can
use broth or just water. The finished woodcock is cut, stuffed
cut into pieces and placed around the game on a platter. Season the dish
juice in which the woodcock was cooked. If you have filling and lard left, then use them
can be cooked together with game in a roasting pan. Tastes best as a side dish
potatoes, boiled or fried.

Woodcock is one of the most popular sport hunting objects. Its tender meat is considered a delicacy. Most often it is served fried or baked. In today's article you will find the simplest recipes for cooking woodcock.

Many chefs consider the meat of this wild bird to be a universal product. It goes well with almost any sauces and side dishes. It can be prepared using several technologies. Stuffed, stewed and baked woodcock is especially popular among domestic gourmets.

Recipes for preparing this bird involve pre-processing the carcass. First, it is carefully plucked and gutted, and then the main stage begins. If you decide to fry a whole bird, you can stuff it with lard and onions. In this case, the woodcock meat will become juicier and softer. After this, the head of the game is carefully folded under the wing and the carcass is tied with strong thread. It is advisable to fry the bird not in lean oil, but in butter. During heat treatment, it is recommended to add a little beef broth to the pan.

Woodcock royally

The culinary recipe for this dish is very simple. Therefore, any housewife who has basic skills in working with products can easily cope with this task. To prepare this delicious treat you will need:

7 woodcock carcasses.
250 milliliters of broth.
300 grams of champignons.
250 milliliters of sour cream.
100 grams of bacon.
¼ stick of butter.
Salt.

Process description

The plucked, gutted and well-washed bird is poured with cold water mixed with a small amount of vinegar and left for three hours. After this time, the carcasses are rinsed, blotted dry with disposable towels and rubbed with salt. A piece of bacon is placed inside each of them.

The remaining lard is sent to a heated frying pan and melted. Then butter and woodcock are added there. Cover the vessel with a lid and leave on low heat. After about a quarter of an hour, carefully drain the excess fat from the frying pan and fry the carcasses until golden brown.

Place champignons cut into slices into a separate bowl, greased with melted butter, and lightly fry them. Then the mushrooms are poured with sour cream and broth and left to simmer over low heat. After five minutes, the resulting sauce is sent to the frying pan with woodcocks. Cover the vessel with a lid and simmer for a quarter of an hour. Once the meat is ready, you can turn off the heat. This tasty and aromatic dish is served with boiled rice and homemade pickles.

Woodcock soup

The recipe for this dish involves using a fairly large amount of vegetables. Therefore, such a soup will not only be tasty and satisfying, but also very healthy. They can feed not only adults, but also children. Therefore, it will be a good option for a family lunch. To cook this soup you will need:

400 grams of woodcock.
120 g onions.
100 grams of carrots.
100 g parsley root.
120 grams of pearl barley.
A pair of bay leaves.
50 grams of ghee.
80 milliliters of sour cream.
A bunch of parsley.
Salt and ground red pepper.

Sequencing

Plucked, gutted and washed carcasses are cut into portions, placed in a pan, poured with cold water and brought to a boil. As soon as bubbles appear on the surface of the liquid, reduce the heat to a minimum and remove the foam that appears. Carefully add pre-soaked pearl barley into the boiling broth and cook until tender.

In the meantime, you can work on the remaining components. The washed and peeled vegetables are finely chopped and sauteed. A quarter of an hour before the end of cooking the soup, they are sent to a pan with boiling broth. Bay leaves, salt and spices are also added there. The finished soup is poured into bowls, sprinkled with chopped herbs and seasoned with sour cream.

Stuffed woodcock

This dish turns out tender and juicy. It is prepared from simple and easily available ingredients, which can be purchased at any supermarket. Before you cook woodcock, the recipes for which will probably end up on the pages of your personal cookbook, double-check that you have everything you need on hand. This time you will need:

A pair of woodcock carcasses.
70 grams of lard.
4 tablespoons dry red wine.
50 grams of margarine.
Bay leaf and black pepper.

Like many other recipes for stuffed woodcock, this option requires the presence of a filling. Therefore, you will have to stock up on additional products, which should include:

100 grams of chicken liver.
spoons of chopped parsley.
100 grams of champignons.
Egg.
20 grams of butter.
½ teaspoon lemon juice.
A couple of sprigs of tarragon, breadcrumbs and citrus zest.

Cooking algorithm

Washed and dried woodcock carcasses are rubbed with salt and pepper. Thinly chopped lard is placed inside each of them.

Now it's time to prepare the filling. To do this, combine boiled chicken liver, egg, mushrooms, butter, lemon zest and juice in one bowl. A little breadcrumbs are also added there. Mix everything well and stuff the resulting minced poultry carcass.

Prepare this dish on a heated roasting pan, periodically pouring red wine over it. As soon as a sufficient amount of juice has been released from the bird, it is seasoned with pepper and bay leaf. The finished carcass is cut in half and placed on a flat plate, and the filling is placed around it.

Poultry baked in pots

Using the technology described below, you get very tasty and juicy woodcock in bacon. The good thing about the recipe for this dish is that it does not require the use of expensive ingredients. All required products are sold at an affordable price in any modern hypermarket. In this case you will need:

4 woodcock carcasses.
Large onion.
Bacon.
Salt, spices, vegetable oil and sour cream.

Washed and gutted carcasses are cut into four parts. Each of them is rubbed with salt and spices, and then sent to a hot frying pan, on the bottom of which a little vegetable oil has already been poured. Fry the bird on all sides until it is browned. After this, it is transferred to a separate plate and put aside.

In a vacated frying pan, fry chopped bacon and onion half rings. Now you can move on to the final stage. Place a layer of onions and bacon on the bottom of the pre-prepared pots. The fried bird is placed on top. Onions and bacon are again placed on the woodcock pieces. All this is greased with sour cream and filled with boiled water. Woodcock is baked in the oven. The recipe for this dish requires sixty minutes of heat treatment at standard temperature. After the above time has passed, the pots of poultry are removed from the oven and served. If desired, they are decorated with sprigs of fresh herbs.

Woodcocks are hunted in the spring during mating, and in the fall with a pointing dog during migration. This bird is small in size, carcass weight is approximately 300 grams. The feather is motley, red in color. Woodcock is notable for its straight, long nose and large eyes. Woodcock is considered "red game". Its carcass is usually fried and not gutted before cooking. There are many recipes for preparing woodcock dishes. Let's look at the most popular of them.

Heat sunflower oil in a saucepan, place woodcock carcasses in it, pre-stuffed with lard. Fry on different sides. During frying, you need to pour the sauce in which the meat is fried over the carcass. After cooking, pour one glass of red wine over the meat and remove from the pan. Before serving, cut the carcass into two halves. Fry the croutons in oil and place on a plate. Place two parts of a woodcock carcass on top and pour the sauce over it.

Hunting-style fried game

Prepare woodcock carcasses by plucking and singeing them. Then you need to gut it, wash it, sprinkle the inside with pepper and salt. Carcasses can be wrapped in foil or leaves. You need to dig a hole in the ground 35 cm wide and 25 cm deep. Then light a fire, calcine the ground, clean the hole and put the carcasses, cover with oiled paper or foil, cover with 5 cm of soil. Build a fire from brushwood on top and keep the fire going for about two hours. depending on the size of the game. After this, you need to carefully remove the foil. You can serve the meat hot with herbs and side dishes.

The carcass prepared for roasting is placed on a baking sheet or stewpan with its back on the bottom. If the meat is lean, it is smeared with beef or pork lard in advance. When cooked, after 5 minutes it is poured with fat and juices that are released from the meat. To form a golden brown crust, before cooking, the carcass is greased with sour cream and placed in the oven or oven. To determine the readiness of the dish, you need to pierce the carcass to the bone with a fork in a thick place.

If the juice that is released has a transparent color, then the dish can be served. Small specimens are served whole without cutting. For large sizes, the meat is cut into two parts along the carcass. The cut parts are heated in the oven and placed on a dish, then poured with oil and juice after frying. The meat is decorated with herbs and served with a heated side dish.

Woodcock with feathers in clay

The bird is gutted and the feathers are left in place. Put lard or butter inside and salt it. Then the carcass is sewn up with grass or thread. Next, the meat is covered with clay and placed on hot coals. The clay gradually dries out and cracks. After this, the meat can be served, it is already ready. The roasted carcasses are taken out of the fire, allowed to cool and the dry clay is beaten. Along with it, the feathers easily come off the meat. After this, the carcass can be fried over a fire, impaled on a ramrod, or cut into pieces and made into a shish kebab.

Pluck the carcasses, gut them, wash them. Season inside and outside with pepper and salt. Put lard inside. Tie the carcasses with thread. Melt the rest of the bacon and butter in a frying pan, add the cooked meat, sprinkle with spices, add chopped mushrooms and fry. You can add water as it cooks. At this time you need to prepare the carrots. It must be peeled, cut into strips and stewed in butter, after salting, adding sugar and spices. You can add a little water.

Pour sour cream over the cooked carrots. Before doing this, add a little flour to the carrots and stir. Add lemon juice or sugar to taste. The fried woodcock meat is divided into two parts and a side dish of carrots is added. Serve with frying juice, boiled potatoes and cabbage salad. If you use canned carrots for such a dish, then you need to add sugar and spices to the marinade, pour over the carrots and infuse it. Next you need to boil it and add sour cream.

For two carcasses, take 50 grams of lard, butter and mushrooms, 4 peppercorns, 1 bay leaf, pepper, salt. To prepare stewed carrots, you need to take half a kilogram of carrots, a glass of sour cream, 30 grams of butter, black and allspice, a teaspoon of sugar and flour.

After gutting and washing, prepare the carcasses to separate the meat from the breast. Stuff the carcasses with lard, salt, pour lemon juice and cognac, then place in a cool place and close with a lid. Divide the remaining meat into pieces and cook, adding herbs, salt, allspice and black pepper. A few pieces of lemon peel, cloves. You will need a little water to form a concentrated broth. Fry the meat, separated from the breast, in sunflower oil until golden brown.

The broth must be strained, the meat removed from the bones and finely chopped. Can be crushed with a blender. Place the resulting mixture in the broth, add marinade, mustard, starch and lemon zest. The starch must first be mixed in cold water. Bring to a boil, sprinkle with pepper, salt and serve with fried woodcock. As a side dish, you can use fried or boiled potatoes, as well as blackcurrant jelly or rice.

For two carcasses, take 30 grams of bacon, two tablespoons of sunflower oil, several black peppercorns, parsley, lemon juice and peel, cloves, a spoonful of French mustard. You can add a little cognac to a glass of water - three teaspoons. In addition, potato starch is added in the amount of 1 teaspoon.

Polish fried woodcock

Prepared carcasses need to be salted outside and inside, and pieces of lard should be rinsed inside. Cover the outside of the carcass with slices of lard and tie with thread. Fry the rest of the lard on a baking sheet along with the poultry meat. Before this you need to add juniper berries and black peppercorns. In addition, you can add beef broth. Boil the vegetable mixture in salted water. Fry bread crumbs in oil. Divide the cooked carcasses into two parts, pour in the frying juice, stuff with fried lard and boiled vegetables, and sprinkle with breadcrumbs.

You can serve cream with grated horseradish and sugar. For two carcasses, take 100 grams of lard, 50 grams of butter, one set of vegetable mixture, several peppercorns and juniper berries. A glass of beef broth and four tablespoons of crackers are also added. Wild pigeons are prepared using a similar recipe.

Let's get acquainted with the recipe for the royal woodcock dish. This bird has long been considered royal, since this bird is the cleanest, compared to other game. And if you cook it correctly, it will be a real royal dinner. If you were lucky while hunting and caught woodcocks, we suggest you cook them like a king.

This dish can be suitable for a holiday table, instead of a hot one. It will take about two hours to prepare. But the result is worth it. The main point is to follow the preparation order and recommendations for the proportions of the constituent products.

Product composition

Since woodcock is small in size, and one carcass will be very small for a festive dinner, try to catch at least six woodcock while hunting. To make the meat juicy, you will need 100g of bacon, 50g of butter. Along with the meat, 300g champignons, a glass of sour cream and broth are served. To taste – spices, salt.

Cooking procedure

Carcasses need to be plucked and gutted. After this, the meat must be washed and soaked in vinegar for three hours. This will allow the meat to become softer and cook faster. After marinating, you need to take them out, remove the moisture with a towel, add salt and place a piece of bacon on the center of each carcass. Melt the butter and lard in a frying pan. Place the carcasses in the frying pan and cover with a lid. Let the meat stew in a mixture of oil and fat and release the juices. After a quarter of an hour, you can drain off the excess fat and fry the meat until golden brown on both sides.

During this frying time, you can cook the rice, cook the mushrooms, and fry them in oil, then add sour cream, broth and simmer for five minutes. After preparing all the ingredients for dinner, remove the fried carcasses from the pan, turn them breast side down, and pour the sauce over them. Then simmer for 15 minutes on low heat under the lid.

To determine readiness, pierce the meat with a knife; if it is hard, let it sit for another 10 minutes. After final preparation, do not rush to immediately place the dish on the table. It needs to sit for at least half an hour. Serve the meat with rice and sauce. Various pickles go well with this dinner.

WOODCOCK

Woodcocks are caught during the spring hunt, while hunting, and in the fall while flying with a pointing dog. The bird is small in size, carcass weight is about 300 g. The plumage is red and motley. Woodcocks have a long, straight nose and large, dark eyes. Woodcock, like snipe, is also classified as “red game” and is prepared ungutted, preferably fried.
On the last fold of the bird's wing there is a sharp, tight feather about 3 cm long. It is greatly valued by artists.

WOODCONG RECIPES

ROAST WOODCONG

Ingredients:
For 1 woodcock: 100 g lard, 1 teaspoon juniper berries, 20 black peppercorns, 1 teaspoon salt, zest of 1 lemon, parsley.

Preparation:

Gut the prepared carcasses, separate the liver and heart. Carefully trim the skin and pull it towards the neck. Crush ripe juniper berries with pepper grains, mix with salt and rub the carcasses with this mixture. Wrap the carcasses in very thin slices of lard and pull the skin back. Tuck the neck into the breast and tie the carcasses with thick threads. Melt the butter in a frying pan, fry the carcasses on all sides, pour in sour cream and fry for 15-20 minutes.
Finely chop the thoroughly washed liver and heart, grate the lemon zest, add chopped parsley. Mix everything, add salt and simmer in butter for about 10 minutes.
Spread the finished mixture onto slices of toasted white bread and serve as a side dish for roast woodcock.

WOODECHON ROASTED WITH RED WINE

Ingredients:
For 1 woodcock: 50-60 g of lard, 1 teaspoon of juniper berries, 1/2 glass of dry red wine.

Preparation:

Carefully slide the skin from the carcass to the neck without removing it completely. Rub the meat with salt and crushed juniper berries, cover it with very thin slices of lard, tighten the skin again and wrap the carcass with thick threads.
Fry for 20 minutes, adding dry red wine to the roasting pan.

WOODCORN STYLE

Ingredients:
For 4 servings: 4 woodcock for frying (0.3 kg each), 2 tbsp. tablespoons olive oil, 30 g butter, 1 onion (finely chopped), 2 celery stalks (chopped), 3 carrots (chopped), 1 clove garlic (chopped), 350 g small fresh mushrooms, 900 ml chicken broth, 250 g cereal any, 1/2 teaspoon salt, ground black pepper, 1 tbsp. spoon of sage, 200 g shallots, 250 g artichokes (cut into 4 parts), fresh saffron leaves for decoration.

Preparation:

Heat the olive oil and butter in a large ovenproof pan, then lightly fry the processed woodcocks (2 at a time) in it for 5-10 minutes. Remove woodcocks from pan and set aside. Add onion to the pan and fry it for 5 minutes. Add celery, carrots, garlic, mushrooms and fry, stirring, for another 5 minutes.
Pour in the broth, add cereal, salt, pepper, saffron, shallots and woodcock. Bring to a boil, then reduce heat, cover and simmer for 30-35 minutes.
Place the artichoke pieces on top of the woodcocks and cook for another 10 minutes until the game is cooked through, allowing all the liquid to be absorbed into the grain.
Garnish with saffron leaves and serve in the same container in which the dish was baked.

WOODECHONS WITH CAULIFLOWER

Ingredients:
For 3 woodcocks: 1 carrot, 1 parsley root, 700-800 g cauliflower, 2 onions, 1/2 cup breadcrumbs, 1 cup sour cream, 1 pinch of grated nutmeg, 1 bunch of dill or parsley, salt and pepper to taste.

Preparation:

Rinse the prepared woodcocks, cut them in half lengthwise, grate with salt and pepper, place in a saucepan, add chopped parsley roots, carrots and whole onions, add cold water so that the water half covers the game and cook until done, pouring the broth over the bird and constantly turning over. When the woodcocks are cooked, add a glass of sour cream, breadcrumbs, nutmeg to the broth, bring everything to a boil and remove from heat.
Separately, boil the cauliflower in salted water and separate it into inflorescences.
Place the game on a dish, surround it with cabbage, pour sauce over everything, garnish with herbs.

Woodcock dishes - cooking woodcock meat

A FEW MORE RECIPES

Roasted woodcock

Wash the plucked and gutted woodcock carcasses thoroughly, salt them, and put a slice of bacon, onion, cloves, and offal into each carcass. Cover the breasts with slices of bacon (bend the head under one of the wings), tie the carcass with thread so as to secure the bacon. Place the prepared carcasses along with spices in heated butter and fry, if necessary, adding beef broth or water with a bouillon cube dissolved in it. Serve with rice, boiled or fried potatoes and lingonberries or raw blackcurrant jelly; You can also serve rowan compote. For 2 woodcock - 70 g bacon, 50 g butter (margarine), 2 small onions, 2 juniper berries, 4 black peppercorns, 2 cloves.

WOODCONG ROASTED IN POLISH

Plucked, gutted and washed carcasses are salted inside and out, put inside a slice of bacon, and also wrapped in slices of bacon and tied with thread. Place the remaining bacon on a baking sheet and fry the prepared woodcock on it, adding black peppercorns and juniper berries. If necessary, you can add a little beef broth. Boil the vegetable mixture in salted water. Fry bread crumbs in butter. Cut the finished woodcocks in half, pour over the juice released during frying, garnish with fried bacon and boiled vegetables, and sprinkle thickly with breadcrumbs. You can serve heavy cream in a gravy boat by mixing in 1 tbsp. a spoonful of grated horseradish and a pinch of sugar. For 2 woodcock - 100 g of bacon, 50 g of butter (margarine), 1 package of frozen vegetable mixture, 6 black peppercorns, 2 juniper berries, 1 glass of beef broth, 4 tbsp. spoons of breadcrumbs. Young wild pigeons are prepared using the same recipe.

WOODCONG ROASTED WITH SPICY SAUCE

Wash the plucked and gutted carcasses and separate the meat from the breast. Stuff with thin lumps of bacon, add salt, sprinkle with lemon juice and cognac and place in the refrigerator with a lid. Cut the remains of the carcasses into several pieces and boil in water, adding salt, parsley, black and allspice, cloves and 2 small pieces of lemon peel. The amount of water should be small to make a strong broth. Fry the breast meat in vegetable oil until golden brown crust forms. Strain the broth, separate the meat from the bones and finely chop or grind in a mixer. Put the resulting mixture back into the broth, stir, add mustard, the remaining marinade, lemon zest and starch diluted in a spoon of cold water. Let it boil, add salt or pepper to taste and serve with the fried woodcock meat. Side dish: boiled or fried potatoes, rice and lingonberry compote or raw blackcurrant jelly. For 2 woodcock - 30 g bacon, 2 tbsp. tablespoons vegetable oil, 1 teaspoon parsley, 4 black peas and 2 allspice peas, 1 cloves, juice and zest of "/4 lemons, 1 teaspoon French mustard, 3 teaspoons cognac, 1/4 liter of water, 1 teaspoon potato starch.

WALKNEP WITH POTATOES

Wash the plucked and gutted woodcocks thoroughly, salt inside and out, and sprinkle with pepper. Place a slice of bacon inside, wrap the carcasses in bacon and tie them with thread. Melt the butter and the remaining lard in a frying pan, add the prepared woodcocks, add spices, chopped champignons and fry, adding water if necessary. At the same time, prepare the carrots: peel, cut into strips and simmer in heated butter, sprinkle with salt, spices and sugar. If necessary, add a little water. Pour sour cream over the finished carrots, after mixing a teaspoon of flour in it. Add sugar or a little lemon juice to taste. Cut fried woodcocks in half and garnish with stewed carrots. Serve with the juice released when frying woodcocks, boiled potatoes and head lettuce. If instead of carotel you use canned carrots in a salty marinade (already chopped and soft), then you need to take a little marinade, add sugar, spices, boil, pour over the carrots and let it brew a little. Then bring to a boil and season with sour cream. For 2 woodcock - 50 g each of bacon, butter and champignons, 4 black peas and 2 allspice peas, 1 bay leaf, salt, pepper. For stewed carrots - 500 g of carotel, 30 g of butter, 200 g of sour cream, 2 cloves, 3 black peas and 2 allspice peas, 1 piece of sugar, 1 teaspoon of flour.

Cooking Woodcock (1)

Hunt big or go home.

My favorite woodcock recipe: cut into portions.

It's already funny.

He is one, like a portioned piece. The maximum is to split the carcass in half.

Cut in half, fry in a frying pan (in any oil). Fry (sauté) onions and carrots. Place the oil in a saucepan with cold water and place on fire. Cook and descale (salt and spices to taste). It turns out to be broth. Pour the onions and carrots from the pan into the pan. You can add mushrooms if desired (not too many, otherwise they will overwhelm the taste of the walsha). When the broth is completely ready, add the noodles. Then we eat it with gusto and don’t leave anything behind.

You can fry it in oil or on the grill by wrapping it and stuffing it with bacon. This is just the whole thing.

You can fry and stew in portions.

I usually cook walsha in the oven.

Coat the carcasses inside and outside with sour cream or mayonnaise, grated garlic, sprinkle with black pepper and salt. Put a chopped apple, preferably sour, or a little cranberry inside. 30-45 minutes of cooking in the oven with chopped potatoes in the same sauce on a protvina and before serving, sprinkle with grated cheese and fresh herbs. Moreover, so that the skin of the carcass does not burn on the pan, add very, very little water to the pan; by the end of cooking, it will all evaporate. Sauce: mayonnaise with grated garlic.

Cut the carcass in half or into 4 parts, wrap each part in a thin slice of lard and tie it with thread. Heat sunflower oil in a frying pan, melt a little lard in it, add ground black pepper, curry and squeeze out a couple of heads of garlic. After a couple or three you can lay it down. Lightly fry on one side and turn over to the other, sprinkle with chopped herbs (onion, dill, parsley, cilantro) and add 50-70 ml of dry red wine. Close the lid and simmer over low heat. Check readiness with a thick needle - if it goes in easily, it's ready.

My brother and I argued over all the loot for the season. Now I’m thinking, maybe I’ll pay a visit to “Gifts of Nature”?

It’s obvious that you can eat woodcock, like partridge, but can you just eat the breast?

No recipe - photo

And instead of lard, we make bottled broth

Fish eggs help offset the dryness of the main product and bring joy to the taste buds.

Shot in the fall with pneuma on the dirt. They smell like fish. I had to boil it in several waters.

How does this relate to the Rules?

I cut out the spine and then they fold out like a tobacco chicken.

Marinate and add to a frying pan or grill. It is important not to overcook, otherwise

tastes like liver.

By the way, you don’t fry woodcocks comme il faut, just boil them!

Boil lightly and then fry - it will be much tastier.

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