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Start by glazing the birds with olive oil and season with salt and pepper to taste. Cover birds with bacon (for flavoring & larding effect). Place ½ white onion on both sides of pan to prevent the birds from laying flat and add a little bit of flavor as well. Then add the Madeira or Port. Place in oven at 450 degrees for approximately 15 mins 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 consomme, & grated lemon rind to lightly flavor. Let simmer over medium heat. Saute 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.
Woodcock in Wild Mushroom Sauce Recipe
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 consomme
Lemon
1 tablespoon of green onion
¼ cup chopped wild mushrooms
Butter
Brown sauce or gravy
French bread
Pate
Start by glazing the birds with olive oil and season with salt and pepper to taste. Cover birds with bacon (for flavoring & larding effect). Place ½ white onion on both sides of pan to prevent the birds from laying flat and add a little bit of flavor as well. Then add the Madeira or Port. Place in oven at 450 degrees for approximately 15 mins 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 consomme, & grated lemon rind to lightly flavor. Let simmer over medium heat. Saute 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.
