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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Bird Preparation: Spatchcock woodcock by removing backbone and flattening. This ensures even cooking on the grill.
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Seasoning: Brush birds with olive oil and season generously with salt and pepper. Let come to room temperature.
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Grill Preparation: Preheat grill to medium-high heat. Clean and oil grates well to prevent sticking.
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Grilling: Grill woodcock skin-side down first, 4-5 minutes until well-marked. Flip and cook 3-4 minutes more until internal temperature reaches 135°F.
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Resting: Remove birds to warm platter and tent with foil. Rest 5 minutes while preparing sauce.
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Sauce Preparation: In small saucepan, combine grapes, port, and shallots. Simmer until port reduces by half and grapes soften, about 8 minutes.
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Sauce Finishing: Remove from heat and whisk in butter, balsamic vinegar, and thyme. Season with salt and pepper.
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Service: Serve grilled woodcock with warm grape sauce spooned over and around. Garnish with fresh parsley.
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 RhĂ´ne 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.
