Spring Woodcock
3 servings
60 minutes
The spring woodcock is a true delight for gourmets who appreciate the exquisite taste of game. This recipe is rooted in the traditions of European cuisine, where hunting trophies are transformed into culinary masterpieces. The woodcock, aged for several days, acquires tenderness and a rich aroma. Fried in fat until golden brown, it fills with subtle notes of melted butter, sour cream, and spices, creating a delicate, juicy flavor with a hint of spiciness. Bay leaf and black pepper harmoniously complement the composition, revealing the depth of flavor nuances. This dish is perfect for cozy dinners with loved ones, where each bite evokes the natural expanses and hunting traditions. The spring woodcock is not just food; it's a gastronomic adventure infused with the spirit of freedom and hunting.
1
We keep woodcocks in the cellar or on the bottom shelf of the refrigerator for 2-3 days. We pluck the carcass, cut off the wings and head. If you are French, the initial processing is complete. However, being a true Russian, I prefer to throw away the bird's entrails. We salt and pepper the birds and wrap them in fat. It's better to use raw thread.
- Salt: to taste
- Ground black pepper: to taste
- Lard: 100 g
2
Quickly fry on high heat. When the fat releases, reduce the heat and simmer the birds covered for 10-15 minutes. Turn the delicacy from side to side.
- Lard: 100 g
3
After 15 minutes, transfer the birds to a preheated pan. Add melted butter, half a glass of water, half a jar of sour cream, salt, pepper, and bay leaves. Simmer for 20 minutes.
- Melted butter: 4 tablespoons
- Salt: to taste
- Ground black pepper: to taste
- Bay leaf: to taste