Braised Woodcock Food

BRAISED WOODCOCK

Steps:

• Sprinkle woodcocks inside and out with salt and pepper.
• Wrap weach with a slice of bacon and fasten with string or a wooden pick.
• Place woodcocks in broiler pan about 6 inches from heat.
• Broil 8 to 10 minutes on each side, or until tender, basting frequently with butter.
• Remove string or wooden pick.
• Sprinkle with parsley.
• Serve on buttered toast.

OVEN-BRAISED TEAL

Steps:

• Season teal breast halves with salt and pepper.
• Melt butter in a black iron pot and brown breast halves.
• Remove to baking dish.
• Add flour to butter in pot, stirring well.
• Brown a little or not, your taste.
• Slowly add chicken broth and sherry.
• Season to taste.
• Blend well and pour over teal.
• Add mushrooms and parsley.
• Bake at 350 degrees for 1 hour in a covered baking dish.
• Serve with wild rice.
• Also for: Doves, quail, snipe, woodcock, grouse, pheasant& rabbit.