Smoked Woodcock with Apple Glaze
Woodcock Recipe
1Setup & Prepare
Cultural Context
This preparation represents the marriage of traditional American smoking techniques with the refinement of apple-based glazes popular in New England autumn cooking. The technique showcases how regional ingredients and methods can elevate even the finest game birds, creating dishes that reflect both place and season while honoring the ingredient's natural excellence.
2Ingredients
Shopping List
3Cooking Instructions
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Brining: Dissolve salt and brown sugar in water. Add spices and woodcock. Refrigerate 2 hours to enhance moisture retention.
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Preparation: Remove from brine and pat completely dry. Let come to room temperature, about 30 minutes.
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Smoker Setup: Prepare smoker for 225°F. Soak apple wood chips for 30 minutes before use.
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Glaze Preparation: Combine apple cider, vinegar, honey, mustard, and thyme in small saucepan. Simmer until thickened and reduced by half.
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Smoking: Place woodcock in smoker and add soaked wood chips. Smoke for 1.5 hours, maintaining consistent temperature.
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Glazing: Brush birds with apple glaze and continue smoking 15-30 minutes more until internal temperature reaches 135°F.
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Final Glaze: Apply final coat of glaze during last 5 minutes for attractive finish.
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Resting: Remove from smoker and rest 10 minutes before serving to allow juices to redistribute.
4Chef's Notes & Pairings
Chef's Notes
- The brine prevents the lean meat from drying during smoking
- Apply glaze only during final stages to prevent burning
- Apple wood provides mild, sweet smoke perfect for delicate game birds
Wine Pairing
A crisp Riesling or light Pinot Noir complements the sweet apple flavors while allowing the delicate smoke to shine through.
Nutrition Facts
Per serving: 345 calories, 26g protein, 18g fat, 16g carbohydrates. Smoky, sweet preparation with complex flavors.
