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
*Brine
*Birds and Glaze
3Cooking Instructions
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Preparation: Apply dry rub to the whole woodcock. Let sit for at least 2 hours.
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Smoker Setup: Set smoker to 225°F with fruit wood.
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Glaze Preparation: Simmer honey, bourbon, and butter until syrupy.
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Smoking: Smoke until the internal temperature reaches 165°F.
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Glazing: Brush with glaze during the last 15 minutes.
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Final Glaze: Apply a final coat of glaze just before removing.
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Resting: Rest for 10 minutes before carving.
▶Watch the Recipe
See the techniques in action with our step-by-step video guide
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.
