Italian Woodcock Cacciatore
Woodcock Recipe
1Setup & Prepare
Cultural Context
This adaptation of the classic Italian hunter's stew demonstrates how traditional European recipes can be elevated through the use of superior American game birds. Cacciatore, literally meaning "hunter's style," originated as a rustic dish for using whatever game was available, but when prepared with woodcock, it becomes something truly extraordinary that honors both Italian tradition and American hunting heritage.
2Ingredients
Shopping List
3Cooking Instructions
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Browning: Brown the woodcock pieces in a heavy pot until golden, about 3-4 minutes per side.
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Vegetable Base: Add pearl onions and mushrooms. Cook until caramelized, about 8-10 minutes.
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Aromatics: Add garlic and tomato paste. Cook until fragrant.
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Deglazing: Add red wine and scrape up the browned bits.
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Sauce Building: Add stock, herbs, and the reserved .
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Braising: Braise at 325°F until tender.
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Final Seasoning: Taste and adjust. Garnish with fresh parsley.
▶Watch the Recipe
See the techniques in action with our step-by-step video guide
4Chef's Notes & Pairings
Chef's Notes
- Don't overcook the initial browning - the meat finishes in the sauce
- The long simmer develops complex flavors while tenderizing the meat
- Traditional accompaniments include polenta or fresh pasta
Wine Pairing
A medium-bodied Chianti or Sangiovese provides the perfect acidity to complement the tomato-based sauce while matching the rich woodcock.
Nutrition Facts
Per serving: 385 calories, 28g protein, 22g fat, 18g carbohydrates. Rustic Italian comfort with premium game bird.
