Grilled Woodcock with Grape and Port Sauce
Woodcock Recipe
1Setup & Prepare
Cultural Context
This preparation reflects the sophisticated game cookery of American wine country, where the marriage of local game with regional wine traditions creates distinctive cuisine. The grape and port combination pays homage to European hunting traditions while utilizing the high-heat grilling techniques that American cooks have perfected, resulting in a dish that's both familiar and exotic.
2Ingredients
Shopping List
3Cooking Instructions
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Seasoning: Season the spatchcocked woodcock with salt, pepper, and fresh herbs.
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Grill Preparation: Preheat your grill to medium-high. Oil the grates well.
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Grilling: Grill for 4-5 minutes per side skin-side down first, then flip to finish cooking.
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Resting: Rest for 5 minutes before serving.
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Sauce Preparation: Reduce red wine with shallots and stock.
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Sauce Finishing: Mount with butter and finish with fresh thyme.
▶Watch the Recipe
See the techniques in action with our step-by-step video guide
4Chef's Notes & Pairings
Chef's Notes
- Spatchcocking allows for even cooking and easier handling on the grill
- Don't overcook - woodcock should remain pink and juicy
- The grape sauce provides sweet-tart balance to the rich meat
Wine Pairing
A full-bodied Zinfandel or Rhône blend echoes the port in the sauce while standing up to the grilled flavors.
Nutrition Facts
Per serving: 365 calories, 26g protein, 22g fat, 14g carbohydrates. Elegant grilled preparation with fruit complexity.
