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#Post#: 2514--------------------------------------------------
woodcock recipe
DIR By: semiauto
Date: January 1, 2013, 3:50 pm
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this one has to be for wc1 but open to every one :D what way
do you cook your woodcock ?
#Post#: 2515--------------------------------------------------
Re: woodcock recipe
DIR By: woodcock1
Date: January 1, 2013, 4:00 pm
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Ok then, here goes.
Remove breast from 4 woodcock, cube and fry for a couple of
minutes in a very hot pan with chopped streaky bacon ,onion and
a clove of garlic. Basicly just to brown the ingredients.
Reduce heat and add 3 heaped tablespoons of tomatoe puree, cook
out for 10mins before adding about 1pint of game or chicken
stock, I usually use stock cube and a couple of finely diced
carrots or any root veg of your choice. Simmer for a good 30mins
until the gravy thickens, even an hour if you can wait.
Transfer to a large pie dish and cover with ready made puff
pastry. I use the frozen type from the packet, brush with a
beaten egg or milk and bake pastry until risen and brown.
Serve with mash, wedges chips or whatever takes your fancy. I
have this almost every week, and take some to work for my lunch.
#Post#: 2570--------------------------------------------------
Re: woodcock recipe
DIR By: woodcock1
Date: January 2, 2013, 12:42 pm
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Heres how it ends up. Eating as I type, lol. Added a couple of
chopped tomatoes tonight too. Mediterranean style?
[IMG]
HTML http://i1200.photobucket.com/albums/bb337/woodcock-/IMG_0539_zpse01ec54a.jpg[/img]
#Post#: 2573--------------------------------------------------
Re: woodcock recipe
DIR By: millrace
Date: January 2, 2013, 12:54 pm
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woodcock and wood pigeon into the stock pot for winter
soup.....hard to beat
#Post#: 2585--------------------------------------------------
Re: woodcock recipe
DIR By: semiauto
Date: January 2, 2013, 2:13 pm
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wc1 that looks the job - I might try hard over the weekend to
source 4 woodcock and get the wife to give it a try or you could
post me a bit lol, my Dad's a big fan of woodcock soup but I
haven't tried it in years but I do like a bit of woodie soup
around harvest time when they're on the barley & wheat ;D
#Post#: 2589--------------------------------------------------
Re: woodcock recipe
DIR By: monty
Date: January 2, 2013, 2:28 pm
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Half a dozen Pigeon breasts in veg soup -now that's hard to
beat! Wee plate of mashed spuds to chuck in, and some hp sauce
to stir in as well!
I always found that the soup did not last as long even in the
fridge. Using turkey or chicken seemed to do the trick, but
never tasted the same.
Mind you, there were six of us at home, so the soup never lasted
anyway! ;D
#Post#: 2752--------------------------------------------------
Re: woodcock recipe
DIR By: jimbo
Date: January 5, 2013, 1:43 am
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that looks amazing! mouth is watering lol
#Post#: 2840--------------------------------------------------
Re: woodcock recipe
DIR By: springerman
Date: January 5, 2013, 3:19 pm
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I'll tell you why your soup doesnt last, its th spuds that do
it, they sour soup fast, i always have spuds in soup, but its
last longer if none are added!
#Post#: 2859--------------------------------------------------
Re: woodcock recipe
DIR By: monty
Date: January 5, 2013, 3:47 pm
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I know what you mean, but the spuds only went in when your wee
bowl was on the table ready to eat My dad was a mean soup chef,
he used the usual stuff to make soup but no spuds.
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