How To Cook Woodcock - How To Cook. Agile as a housefly and very hard to shoot. Cut the bread into thin slices, fill it with warm milk, add a slice of butter and mash with a fork.
Roast Woodcock Recipe How to Roast a Woodcock
Lower heat and simmer for 15 minutes. Preheat oven to 325 degrees. Put the eggs in a mixing bowl, and add the cream, salt and pepper. Put the rest of the oil in a frying pan large. Combine flour, salt, and allspice, coating the pieces of groundhog with the mixture. It arrives at the table roasted whole, neck lolling and eye staring blindly up. Fry only on the one side and once the woodcock is cooked cut it in half down the spine and place it on the uncooked sides to rest for a further ten minutes. Spray inside basket lightly with non stick cooking spray. Looking over literally scores of old recipes, most from before world war i, the dominant method of cooking is in a quick oven for 10. Fillets of woodcock in surprise.
Drain and rinse the meat. You can add a little breadcrumbs. When it's hot, set the legs and breasts of the birds in the pan and start searing. Heat the butter in a heavy saucepan and add the egg mixture. Keep stirring to avoid burning! I have fried, baked in a bag, added gravy. Add salt to taste and let the simmer while you cook the woodcock. Stuff the carcass with the filling, wrap it with slices of fat, dress it with thread and fry in butter. Whilst the bird is in the oven keep the heat on the frying pan and add two chunky fresh slices of bread to the mix. The woodcock recipes below are a more. Keep stirring to avoid anything.
