Classic Roasted Woodcock with Cognac
Woodcock Recipe
1Setup & Prepare
Cultural Context
This preparation represents the pinnacle of traditional American game cookery, tracing its lineage to Colonial taverns and exclusive gentlemen's clubs where woodcock was served as the ultimate delicacy. The technique of roasting whole birds with minimal seasoning allows the incredible natural flavors to shine, while the cognac addition reflects the French influence that shaped American fine dining in the 18th and 19th centuries.
2Ingredients
Shopping List
3Cooking Instructions
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Butter Preparation: Make compound butter with fresh herbs and a touch of truffle if available.
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Bacon Wrapping: Wrap each woodcock with a thin slice of bacon to protect the delicate meat.
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Initial Roasting: Roast at 450°F for 10 minutes to crisp the bacon.
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Toast Preparation: Toast thick slices of brioche in the roasting pan drippings.
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Final Cooking: Stir in cream. Reduce heat to 375°F and continue roasting to 165°F internal.
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Resting: Rest for 5 minutes before serving.
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Pan Sauce: Deglaze the pan with cognac and finish with butter.
▶Watch the Recipe
See the techniques in action with our step-by-step video guide
4Chef's Notes & Pairings
Chef's Notes
- The key is high heat and brief cooking - woodcock is easily overcooked
- The bacon is essential for lean meat protection but remove it for final browning
- Traditional service includes the liver spread on the toast
Wine Pairing
A mature Burgundy or elegant Pinot Noir provides the complexity and earthiness to complement the rich, gamey flavors without overwhelming the delicate meat.
Nutrition Facts
Per serving: 385 calories, 28g protein, 24g fat, 12g carbohydrates. Concentrated nutrition in small, elegant portions.
