Woodcock: cooking recipes, features and reviews

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

General recommendations

Many culinary experts consider the meat of this wild bird to be a universal product. It fits perfectly with almost any sauces and side dishes. It can be prepared by several technologies. Especially popular among domestic gourmets is a stuffed, stewed and baked woodcock.

Recipes for the preparation of this bird imply a pre-treatment of the carcass. At first, it is carefully plucked and gutted, and then proceed to the main stage. If you decide to fry the whole bird, then it can be larded with lard and onions. In this case the meat of the woodcock will become more juicy and soft. After that, the head of the game carefully folds under the wing and bind the carcase with a strong thread. It is desirable not to fry a bird on lean, but on butter. During the heat treatment, it is recommended to add a little beef broth to the frying pan.

Woodcock in a royal way

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

• 7 carcass carcasses.
• 250 milliliters of broth.
• 300 grams of champignons.
• 250 milliliters of sour cream.
• 100 grams of fat.
• ¼ pack of butter.
• Salt.

Process description

A 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, dryed with disposable towels and rubbed with salt. Inside of each of them put a piece of bacon.

The remaining fat is sent to a heated frying pan and melt it. Then, butter and woodcocks are added there. The dish is covered with a lid and left on a small fire. Approximately a quarter of an hour from the frying pan, gently pour off excess fat and fry the carcass until a ruddy crust appears.

In a separate vessel, smeared with melted butter, spread champignons cut into plates and lightly fry them. Then mushrooms are poured with sour cream and broth and leave to languish on minimal fire. After five minutes, the resulting sauce is sent to a frying pan with woodcocks. The dish is covered with a lid and stewed for a quarter of an hour. Once the meat is ready, you can turn off the fire. Serve this delicious and flavorful dish with boiled rice and homemade pickles.

Woodcock soup

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

• 400 grams of woodcocks.
• 120 g of onions.
• 100 grams of carrots.
• 100 g of parsley root.
• 120 grams of pearl barley.
• A pair of laurel leaves.
• 50 grams of melted butter.
• 80 milliliters of sour cream.
• A bunch of green parsley.
• Salt and red ground pepper.

Sequencing

Plucked, gutted and washed carcases cut into portions, put into a saucepan, poured cold water and brought to a boil. As soon as bubbles appear on the surface of the liquid, the fire is reduced to a minimum and the resulting foam is removed. In the boiling broth gently pre-soaked pearl barley and cook until ready.

In the meantime, you can tackle the remaining components. The washed and peeled vegetables are finely shredded and passaged in melted butter. A quarter of an hour before the end of cooking soup they are sent to a pan with boiling broth. There also add laurel leaves, salt and spices. Ready soup is poured over plates, sprinkled with chopped greens and seasoned with sour cream.

Stuffed Woodcock

This dish turns tender and juicy. It is prepared from simple and easily accessible ingredients, which you can buy in any supermarket. Before you prepare a woodcock, the recipes of which will surely appear on the pages of your personal cookbook, double-check if you have everything you need at hand. This time you will need:

• A couple of woodcock carcasses.
• 70 grams of fat.
• 4 tablespoons of dry red wine.
• 50 grams of margarine.
• Laurel leaf and black pepper.

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

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

Algorithm of preparation

Washed and dried carcass carcases rubbed with salt and pepper. Inside of each of them is placed thinly sliced fat.

Now it's time to make the filling. To do this, in one bowl, combine boiled chicken liver, egg, mushrooms, butter, lemon zest and juice. There also add a little breadcrumbs. All are well mixed and stuffed with the resulting minced carcass of the bird.

Prepare this dish on a warmed brazier, periodically pouring red wine. As soon as a sufficient amount of juice is released from the bird, it is seasoned with pepper and bay leaf. The prepared carcass is cut in half and laid out on a flat plate, and around it the filling is placed.

Bird baked in pots

By the technology described below it turns out a very tasty and juicy woodcock in bacon. The recipe for cooking this dish is good because it does not involve the use of expensive components. All the required products are sold at an affordable price in any modern hypermarket. In this case, you will need:

• 4 carcass carcasses.
• Large bulb 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 heated frying pan, to the bottom of which is already poured a little lean oil. Fry the bird from all sides until it is browned. After this, it is put in a separate plate and removed to the side.

In the loosened pan fry the chopped bacon and half-rings of onions. Now you can proceed to the final stage. On the bottom of the pre-prepared pots, lay a layer of onion and bacon. A roasted bird is placed on top. On a piece of woodcock again put onions with bacon. All this is smeared with sour cream and poured with boiled water. Bake a woodcock in the oven. The recipe for this meal involves a sixty-minute heat treatment at standard temperature. After the above-mentioned time, the pots with the bird are removed from the oven and served on the table. If desired, they are adorned with branches of fresh greenery.

Cookery Reviews

According to many experienced housewives, woodcock, the recipes of which are presented in today's article, has very tasty and useful meat. With the right heat treatment, it turns out to be incredibly juicy, soft and gentle. But when preparing dishes from this game you need to be very careful not to overdo the product. Otherwise, there is always the risk of getting a hard, almost non-chewy piece.