Burnetts Woodcock Food

PHEASANT AND PICKLED WALNUT TERRINE

Steps:

• Remove the meat from the pheasant. Chop into small pieces and marinate in the red vermouth overnight. Preheat the oven to 350 degrees F. Line a terrine mold with bacon. Drain the pheasant meat and arrange half in the mold. Season with salt and pepper. Put a layer of walnuts on top and fill the rest of the mold with the pheasant. Season. Cover with bacon. Set the mold in a bain marie and cook in the preheated oven 45 minutes. When cooked, ease the terrine away from sides of the mold and leave to cool in the mold. Turn out for serving.

BURNETTS WOODCOCK

Steps:

• First make the potatoes, mash them and let them dry well. Beat the egg whites very stiffly but not dry. Mix the egg yolk and capers and cream into the mash and fold in the egg whites. Form small cakes and fry in the butter until brown.
• Preheat the oven to 425 degrees F.
• Spread each woodcock generously with butter and cover with a bacon rasher. Roast in the oven for 10 to 15 minutes, depending on how you like them, more if you must.
• For the sauce, saute the livers in butter until just cooked, mash and press them through a fine sieve. Put the puree in a pan, thin with white wine and stock, add juniper berries, seasoning and lemon juice, and simmer for a few minutes.
• Place the cooked woodcock on the potato cakes and serve with the sauce.