Woodcock is widespread throughout almost the entire CIS and is known to all hunters. The most common hunting seasons are in the spring when hunting and in the fall when the bird is migrating. This is a small bird weighing 300 grams, motley-red plumage, long-beaked and with large eyes. Woodcock is best fried without even gutting it. Below are examples of dishes and recipes.

Preparation
woodcock roast

You will need for one woodcock:

• piece of lard - 100 g;
• juniper berries - 1 teaspoon;
• table salt - 1 teaspoon;
• black peppercorns - 20 peas;
• parsley, green or dry;
• lemon zest from one lemon.

Start by preparing the carcasses, clean them and gut them,
Set aside the liver and heart separately. The skin is removed by pulling it towards the neck, slightly
trim it, but do not remove the skin completely, leave it at the neck.

Now take care of the pepper and juniper berries, they can be crushed
together, then add salt to the mixture according to the recipe amount, stir, and
Rub the woodcock carcasses with this seasoning. Now put very thin ones on top
slices of lard, 100 grams, cut very thinly and stretch the skin on top. To from the neck
If the juice does not ooze, tuck it into the breast, and tie the carcass itself with a thick thread.
Now fry the carcass on all sides in melted butter in a Dutch oven,
then pour in sour cream and let it fry well for 15-20 minutes.

A delicacy dish is also prepared from the liver and hearts.
Finely chop the liver and hearts into pieces, add parsley and zest from
one lemon, grated on a fine grater. Mix all this thoroughly and
add salt, the dish is prepared quite quickly, within 10 minutes on butter
oil This roast is surprisingly delicious when served spread on slices.
black bread.

Fried
woodcock with red wine

Composition for one woodcock:

• pork lard - 50 g;
• juniper berry - 1 teaspoon;
• dry red wine - 100 gr.

The skin, as in the previous recipe, should be pulled over the neck.
Juniper berries should be crushed and mixed with salt, now the carcass
cover with lard, cut the slices very thinly, as in the previous recipe.
Now pull the skin back, stretch it and wrap the carcass with thick threads.
The dish is cooked in a Dutch oven in red wine for 20 minutes.

Cooking woodcock the peasant way

The dish is designed for four woodcocks:

• four woodcock carcasses, weighing approximately 300 grams;
• olive oil - 2 tbsp. spoons;
• butter - 30 g;
• chopped celery - 2 stalks;
• onion (finely chopped) - 1 onion;
• carrots (chopped) - 3 pcs;
• garlic (finely chopped) - 1 clove;
• fresh mushrooms - 350 gr;
• chicken broth - 900 ml;
• cereal - 250 gr;
• table salt - half a teaspoon;
• ground black pepper;
• sage - 1 tbsp. spoon;
• shallots - 200 gr;
• artichokes (divided into 4 parts) - 250 g;
• saffron leaves are placed as a decoration on the bottom of the dish.

Heat butter and olive oil together in one
pan, a thick-walled pan is desirable. Fry the woodcocks for 5-10 minutes
2 pieces each, after frying all four, add the onion and brown it in
for 5 minutes Then place there: mushrooms, carrots, garlic and celery and
fry for another 5 minutes, stirring all this time.

Now you can add chicken broth, along with it you need
add saffron, pepper, shallots, salt, cereal and woodcock. On high heat
let it boil, and then transfer to low heat and cook, covered
cover for half an hour. After 30 min. open the lid and top the woodcocks
add the artichokes, cover again and leave for another 10 minutes, until
The broth was completely absorbed by the cereal. Once cooked, place underneath and on top
saffron leaves.

Woodcock,
cooked with cauliflower

Ingredients for three woodcocks:

• parsley root - 1 piece;
• onions - 2 pcs;
• carrots - 1 piece;
• cauliflower - 800 gr;
• breadcrumbs - half a glass;
• nutmeg (grated) - just a pinch;
• sour cream - 200 gr;
• green parsley or dill - 1 bunch;
• black pepper and salt.

The woodcock must be cut lengthwise completely, add pepper and
salt. Now, along with the parsley root, place the woodcock halves in a saucepan,
Also add whole onions and carrots. Add cold water by half
game and set to cook, pour the broth on top of the bird and sometimes turn it over.
After readiness, add a glass of sour cream, a pinch of nutmeg, crackers
breading mixture, let it boil again and remove from heat.

The cabbage is cooked separately, and then taken apart, then
placed on a dish around the game, you can decorate it with herbs on top.

Braised woodcock

Woodcock stewing is done according to two recipes.

1-recipe

• lard - 70 g;
• butter - 50 g;
• beef broth - 200 g;
• curry - 0.5 teaspoon.

Gut and wash the game, rub with curry and salt, add
put the bacon inside, also put a few slices of bacon on the breast, then the bird
tie with thick thread. Now fry the carcass over high heat with butter
butter and slices of bacon, then add beef broth and simmer in it
25-30 minutes, until fully cooked. It is very tasty to serve stewed woodcock with
rice, lingonberries and baked apples.

2nd recipe

Ingredients for 2 woodcock:

• lard - 70 g;
• butter - 50 g;
• champignons - 100 gr;
• onions - 2 pcs;
• pepper, cumin and salt.

Woodcock carcasses are rubbed inside and outside with pepper and salt according to
taste, then a couple of slices of onion, a slice of bacon and a small
a piece of butter. Just like in the first recipe, the breast should be
cover with slices of bacon and tie the game with thick thread.

Now melt the bacon and butter in a frying pan.
Add mushrooms, chopped onions, and half a spoonful of caraway seeds. After light roasting
put woodcocks, if there is not enough liquid, you can add water and a cube
chicken broth, simmer in the oven. They are best served with potatoes and
fresh vegetables.

Stuffed
woodcock

Ingredients for 2 woodcock:

• lard - 70 gr;
• margarine - 50 g;
• dry red wine - 4 tbsp;
• bay leaf - 1 pc;
• black pepper;

Ingredients inside:

• chicken liver - 100 g;
• mushrooms - 100 gr;
• butter - 20 g;
• chicken egg - 1 piece;
• tarragon - a couple of sprigs;
• parsley - two teaspoons;
• lemon juice - 0.5 teaspoon;
• zest;
• breadcrumbs;

Season the cleaned woodcock with salt and pepper, and
Cover the inside of the carcass with thin pieces of lard. Now it's time for the filling,
mix boiled liver with egg, butter, mushrooms, lemon juice and zest,
It is recommended to add some breadcrumbs. Add the prepared filling
inside and add tarragon sprigs, tie the carcass with thick thread. Getting ready
This dish is cooked on a frying pan with butter and poured red wine on top when
enough juice will appear, add pepper and bay leaves. In addition to wine you can
use broth or just water. The finished woodcock is cut, stuffed
cut into pieces and placed around the game on a platter. Season the dish
juice in which the woodcock was cooked. If you have filling and lard left, then use them
can be cooked together with game in a roasting pan. Tastes best as a side dish
potatoes, boiled or fried.

Cooking Woodcock (1)

Hunt big or go home.

My favorite woodcock recipe: cut into portions.

It's already funny.

He is one, like a portioned piece. The maximum is to split the carcass in half.

Cut in half, fry in a frying pan (in any oil). Fry (sauté) onions and carrots. Place the oil in a saucepan with cold water and place on fire. Cook and descale (salt and spices to taste). It turns out to be broth. Pour the onions and carrots from the pan into the pan. You can add mushrooms if desired (not too many, otherwise they will overwhelm the taste of the walsha). When the broth is completely ready, add the noodles. Then we eat it with gusto and don’t leave anything behind.

You can fry it in oil or on the grill by wrapping it and stuffing it with bacon. This is just the whole thing.

You can fry and stew in portions.

I usually cook walsha in the oven.

Coat the carcasses inside and outside with sour cream or mayonnaise, grated garlic, sprinkle with black pepper and salt. Put a chopped apple, preferably sour, or a little cranberry inside. 30-45 minutes of cooking in the oven with chopped potatoes in the same sauce on a protvina and before serving, sprinkle with grated cheese and fresh herbs. Moreover, so that the skin of the carcass does not burn on the pan, add very, very little water to the pan; by the end of cooking, it will all evaporate. Sauce: mayonnaise with grated garlic.

Cut the carcass in half or into 4 parts, wrap each part in a thin slice of lard and tie it with thread. Heat sunflower oil in a frying pan, melt a little lard in it, add ground black pepper, curry and squeeze out a couple of heads of garlic. After a couple or three you can lay it down. Lightly fry on one side and turn over to the other, sprinkle with chopped herbs (onion, dill, parsley, cilantro) and add 50-70 ml of dry red wine. Close the lid and simmer over low heat. Check readiness with a thick needle - if it goes in easily, it's ready.

My brother and I argued over all the loot for the season. Now I’m thinking, maybe I’ll pay a visit to “Gifts of Nature”?

It’s obvious that you can eat woodcock, like partridge, but can you just eat the breast?

No recipe - photo

And instead of lard, we make bottled broth

Fish eggs help offset the dryness of the main product and bring joy to the taste buds.

Shot in the fall with pneuma on the dirt. They smell like fish. I had to boil it in several waters.

How does this relate to the Rules?

I cut out the spine and then they fold out like a tobacco chicken.

Marinate and add to a frying pan or grill. It is important not to overcook, otherwise

tastes like liver.

By the way, you don’t fry woodcocks comme il faut, just boil them!

Boil lightly and then fry - it will be much tastier.

Woodcock, like hazel grouse, has surprisingly tender, tasty meat with a very subtle and pleasant aroma. It is quite simple and quick to prepare a wonderful dish from it.

We can safely say that one of the most popular ways of preparing it, along with stewing, is frying. Because it is during the frying process that the taste of game is revealed very well, and the appearance of a golden brown crust only enhances the appetite.
Of course, if you cook a bird on, you will get a dish with an unusual aroma, but not always and not everyone has such an opportunity, so we will cook in conditions that are more familiar to many - just on the stove.

Products

– woodcock – 3-4 pieces,
- butter or vegetable oil,
- seasoning for game,
- mayonnaise,
- salt,
- sprigs of parsley or dill.

Preparation

For such a dish we need 3-4 woodcock carcasses. Remove the skin from cleaned and prepared game.

We cut each bird carcass into two parts. It can also be divided into four, in this case the spine with the cervical region, ribs and sacrum are removed. There remain two halves of the chest and two hind legs.

Woodcock does not have any specific taste, so, as a rule, it is not pickled

To add a spicy taste, dressed game must be coated with a special mixture. To prepare it, take a deep plate, put mayonnaise, salt and, if desired, a mixture of peppers or ready-made seasoning for game birds; if you don’t have it, regular seasoning for chicken will do just fine.

We choose the amount of pepper and seasoning based on our own taste preferences - some like it spicier, others don’t. Some will probably prefer to make do with a minimum amount of spices so as not to overpower the delicate taste of tender meat.

Mix mayonnaise with seasonings.

Then put the woodcock pieces into this plate and roll them thoroughly.

After lightly frying them, add a little boiled water and, closing the lid, simmer over low heat.

We check from time to time. When the water has almost boiled away, release steam from under the lid and fry until golden brown, then turn over and fry the other side.

Stewing and frying time is approximately 25 minutes.

WOODCOCK

Woodcocks are caught during the spring hunt, while hunting, and in the fall while flying with a pointing dog. The bird is small in size, carcass weight is about 300 g. The plumage is red and motley. Woodcocks have a long, straight nose and large, dark eyes. Woodcock, like snipe, is also classified as “red game” and is prepared ungutted, preferably fried.
On the last fold of the bird's wing there is a sharp, tight feather about 3 cm long. It is greatly valued by artists.

WOODCONG RECIPES

ROAST WOODCONG

Ingredients:
For 1 woodcock: 100 g lard, 1 teaspoon juniper berries, 20 black peppercorns, 1 teaspoon salt, zest of 1 lemon, parsley.

Preparation:

Gut the prepared carcasses, separate the liver and heart. Carefully trim the skin and pull it towards the neck. Crush ripe juniper berries with pepper grains, mix with salt and rub the carcasses with this mixture. Wrap the carcasses in very thin slices of lard and pull the skin back. Tuck the neck into the breast and tie the carcasses with thick threads. Melt the butter in a frying pan, fry the carcasses on all sides, pour in sour cream and fry for 15-20 minutes.
Finely chop the thoroughly washed liver and heart, grate the lemon zest, add chopped parsley. Mix everything, add salt and simmer in butter for about 10 minutes.
Spread the finished mixture onto slices of toasted white bread and serve as a side dish for roast woodcock.

WOODECHON ROASTED WITH RED WINE

Ingredients:
For 1 woodcock: 50-60 g of lard, 1 teaspoon of juniper berries, 1/2 glass of dry red wine.

Preparation:

Carefully slide the skin from the carcass to the neck without removing it completely. Rub the meat with salt and crushed juniper berries, cover it with very thin slices of lard, tighten the skin again and wrap the carcass with thick threads.
Fry for 20 minutes, adding dry red wine to the roasting pan.

WOODCORN STYLE

Ingredients:
For 4 servings: 4 woodcock for frying (0.3 kg each), 2 tbsp. tablespoons olive oil, 30 g butter, 1 onion (finely chopped), 2 celery stalks (chopped), 3 carrots (chopped), 1 clove garlic (chopped), 350 g small fresh mushrooms, 900 ml chicken broth, 250 g cereal any, 1/2 teaspoon salt, ground black pepper, 1 tbsp. spoon of sage, 200 g shallots, 250 g artichokes (cut into 4 parts), fresh saffron leaves for decoration.

Preparation:

Heat the olive oil and butter in a large ovenproof pan, then lightly fry the processed woodcocks (2 at a time) in it for 5-10 minutes. Remove woodcocks from pan and set aside. Add onion to the pan and fry it for 5 minutes. Add celery, carrots, garlic, mushrooms and fry, stirring, for another 5 minutes.
Pour in the broth, add cereal, salt, pepper, saffron, shallots and woodcock. Bring to a boil, then reduce heat, cover and simmer for 30-35 minutes.
Place the artichoke pieces on top of the woodcocks and cook for another 10 minutes until the game is cooked through, allowing all the liquid to be absorbed into the grain.
Garnish with saffron leaves and serve in the same container in which the dish was baked.

WOODECHONS WITH CAULIFLOWER

Ingredients:
For 3 woodcocks: 1 carrot, 1 parsley root, 700-800 g cauliflower, 2 onions, 1/2 cup breadcrumbs, 1 cup sour cream, 1 pinch of grated nutmeg, 1 bunch of dill or parsley, salt and pepper to taste.

Preparation:

Rinse the prepared woodcocks, cut them in half lengthwise, grate with salt and pepper, place in a saucepan, add chopped parsley roots, carrots and whole onions, add cold water so that the water half covers the game and cook until done, pouring the broth over the bird and constantly turning over. When the woodcocks are cooked, add a glass of sour cream, breadcrumbs, nutmeg to the broth, bring everything to a boil and remove from heat.
Separately, boil the cauliflower in salted water and separate it into inflorescences.
Place the game on a dish, surround it with cabbage, pour sauce over everything, garnish with herbs.

Woodcock dishes - cooking woodcock meat

A FEW MORE RECIPES

Roasted woodcock

Wash the plucked and gutted woodcock carcasses thoroughly, salt them, and put a slice of bacon, onion, cloves, and offal into each carcass. Cover the breasts with slices of bacon (bend the head under one of the wings), tie the carcass with thread so as to secure the bacon. Place the prepared carcasses along with spices in heated butter and fry, if necessary, adding beef broth or water with a bouillon cube dissolved in it. Serve with rice, boiled or fried potatoes and lingonberries or raw blackcurrant jelly; You can also serve rowan compote. For 2 woodcock - 70 g bacon, 50 g butter (margarine), 2 small onions, 2 juniper berries, 4 black peppercorns, 2 cloves.

WOODCONG ROASTED IN POLISH

Plucked, gutted and washed carcasses are salted inside and out, put inside a slice of bacon, and also wrapped in slices of bacon and tied with thread. Place the remaining bacon on a baking sheet and fry the prepared woodcock on it, adding black peppercorns and juniper berries. If necessary, you can add a little beef broth. Boil the vegetable mixture in salted water. Fry bread crumbs in butter. Cut the finished woodcocks in half, pour over the juice released during frying, garnish with fried bacon and boiled vegetables, and sprinkle thickly with breadcrumbs. You can serve heavy cream in a gravy boat by mixing in 1 tbsp. a spoonful of grated horseradish and a pinch of sugar. For 2 woodcock - 100 g of bacon, 50 g of butter (margarine), 1 package of frozen vegetable mixture, 6 black peppercorns, 2 juniper berries, 1 glass of beef broth, 4 tbsp. spoons of breadcrumbs. Young wild pigeons are prepared using the same recipe.

WOODCONG ROASTED WITH SPICY SAUCE

Wash the plucked and gutted carcasses and separate the meat from the breast. Stuff with thin lumps of bacon, add salt, sprinkle with lemon juice and cognac and place in the refrigerator with a lid. Cut the remains of the carcasses into several pieces and boil in water, adding salt, parsley, black and allspice, cloves and 2 small pieces of lemon peel. The amount of water should be small to make a strong broth. Fry the breast meat in vegetable oil until golden brown crust forms. Strain the broth, separate the meat from the bones and finely chop or grind in a mixer. Put the resulting mixture back into the broth, stir, add mustard, the remaining marinade, lemon zest and starch diluted in a spoon of cold water. Let it boil, add salt or pepper to taste and serve with the fried woodcock meat. Side dish: boiled or fried potatoes, rice and lingonberry compote or raw blackcurrant jelly. For 2 woodcock - 30 g bacon, 2 tbsp. tablespoons vegetable oil, 1 teaspoon parsley, 4 black peas and 2 allspice peas, 1 cloves, juice and zest of "/4 lemons, 1 teaspoon French mustard, 3 teaspoons cognac, 1/4 liter of water, 1 teaspoon potato starch.

WALKNEP WITH POTATOES

Wash the plucked and gutted woodcocks thoroughly, salt inside and out, and sprinkle with pepper. Place a slice of bacon inside, wrap the carcasses in bacon and tie them with thread. Melt the butter and the remaining lard in a frying pan, add the prepared woodcocks, add spices, chopped champignons and fry, adding water if necessary. At the same time, prepare the carrots: peel, cut into strips and simmer in heated butter, sprinkle with salt, spices and sugar. If necessary, add a little water. Pour sour cream over the finished carrots, after mixing a teaspoon of flour in it. Add sugar or a little lemon juice to taste. Cut fried woodcocks in half and garnish with stewed carrots. Serve with the juice released when frying woodcocks, boiled potatoes and head lettuce. If instead of carotel you use canned carrots in a salty marinade (already chopped and soft), then you need to take a little marinade, add sugar, spices, boil, pour over the carrots and let it brew a little. Then bring to a boil and season with sour cream. For 2 woodcock - 50 g each of bacon, butter and champignons, 4 black peas and 2 allspice peas, 1 bay leaf, salt, pepper. For stewed carrots - 500 g of carotel, 30 g of butter, 200 g of sour cream, 2 cloves, 3 black peas and 2 allspice peas, 1 piece of sugar, 1 teaspoon of flour.

It has long been considered a gourmet dish. This bird is prepared mainly by hunters who have caught it themselves. Cooking has its own rules and features that must be taken into account if you want to prepare a delicious dish.

When preparing many types of game, hunters first soak the game in water or a specially prepared marinade so that the meat does not have a specific odor characteristic of game, and also becomes tender and soft. The meat has a soft and delicate taste and does not have a specific smell for game, so there is no need to soak or marinate it.

In order for the meat to remain soft and juicy during cooking, it is recommended to place thin slices of lard inside the carcass and wrap the outside of the carcass. Thanks to it, the meat will be very juicy and soft.

When frying, it is best to use butter rather than sunflower oil; you can also add a little beef broth to the frying pan during cooking.

The meat goes well with any kind of side dishes: fried and boiled potatoes, rice. Good served with meat and some sauce.

Woodcock fried with red wine

In order to prepare this delicious dish you will need: one woodcock, 50 grams of lard, 100 ml of dry red wine and juniper berries.

Slide the skin from the carcass onto the neck, then salt the meat and rub it with juniper berries, put chopped lard on the woodcock, then pull the shifted skin back onto the woodcock and tie it with thread. Pour wine over the woodcock carcass and fry the carcass for 30 minutes.

Fried woodcock

Many hunters consider fried woodcock one of the easiest and most delicious dishes to prepare.

In order to prepare this dish you will need: 2 woodcock, 100 grams of lard, juniper berries, 2 medium-sized onions, 2 tablespoons of butter, cloves and black pepper.

Pluck the woodcock carcasses, gut them and wash them, add a little salt, put an onion, slices of lard, cloves and pepper into each woodcock carcass. Cover the outside of the woodcock carcasses with slices of lard and tie them with thread. Melt the butter in a frying pan and fry the woodcocks over low heat.

You can serve fried woodcock with potatoes or rice, adding lingonberry or blackcurrant jelly for piquancy.

Woodcock stewed

In order to prepare stewed woodcock you will need: 2 woodcock, 50 grams of butter, 70 grams of lard, 100 grams of champignons, 2 onions, caraway seeds. You can add salt or pepper to taste.

First you need to pluck, gut and wash the woodcock carcasses, rub the woodcocks with a mixture of salt and pepper, put a few slices of onion, a slice of lard and a small piece of butter into the woodcock carcass. Wrap in slices of lard and tie well. Melt the butter and lard that remains chopped in a frying pan, add chopped mushrooms, onions and half a teaspoon of caraway seeds to the butter and lard. Fry all the ingredients, add the woodcocks to the other ingredients, and cook in the oven at 220 degrees for 50 minutes.

You can serve with side dishes such as potatoes or tomato and sweet pepper salad.

Woodcock stuffed

To start cooking woodcock you need: 2 woodcock, 100 grams of lard, 4 tablespoons of red wine, 70 grams of butter, bay leaf and black pepper.

If desired, you can prepare the filling, for this you will need: 100 grams of chicken liver, 100 grams of mushrooms, 50 grams of butter, an egg, breadcrumbs, a pinch of ginger, black pepper, parsley, 2 sprigs of tarragon, a little zest and half a teaspoon of lemon juice , salt.

First, the carcasses must be plucked and gutted, washed and lightly salted. Place thinly sliced ​​pork lard on the belly. For the filling: cut chicken liver, mix with egg, chopped mushrooms, butter, zest, lemon juice and seasonings. If the mass is liquid, you can add crackers. Mix woodcock carcasses with the filling, put a sprig of tarragon inside the carcass and wrap it in slices of lard. Tie with thread. Fry woodcocks in the oven on a baking sheet greased with butter, pouring dry red wine. Add a little pepper and bay leaf.

Place the remaining filling on the lard and put it in the oven to roast along with the woodcocks.

Cover the finished woodcocks with pieces of lard and filling.

You can serve potatoes, green beans or baked apples as a side dish.

Woodcock with feathers in clay

In order to cook woodcocks with feathers in clay you will need: 1 woodcock, butter, lard, salt.

Without plucking the feathers, gut the carcass, put a little butter or a little bacon into it, add salt and tie it with thread or grass. Wipe with clay and place on hot coals. When the clay hardens and begins to crack, the carcass will be ready to eat. Remove the carcass from the fire, cool and break the clay. Along with the clay, feathers easily come off from the game. Then you can put the carcass on skewers and cook it like a kebab.

Woodcock roasted in the ground, hunting style

In order to prepare fried game you will need: 1 woodcock carcass, salt, pepper.

Plucked, singed and gutted carcasses must be washed, salted, peppered, and placed in foil. Dig a hole in the ground 25 cm, 35 cm wide, make a fire in it, put the game in it. Cover with foil. Cover it with earth, build a fire in that covered area, and leave it like that for 1-2 hours.