Traditional Woodcock on Toast
Woodcock Recipe
1Setup & Prepare
Cultural Context
This preparation represents the most traditional American way of serving woodcock, dating back to Colonial hunting clubs and continuing through modern upland hunting traditions. The simplicity of the preparation - nothing more than the bird, toast, and its natural juices - showcases the supreme confidence hunters and cooks have in woodcock's exceptional natural flavor.
2Ingredients
Shopping List
3Cooking Instructions
-
Preparation: Preheat oven to 450°F. Season woodcock inside and out with salt and pepper.
-
Initial Searing: Heat bacon fat in oven-safe skillet over medium-high heat. Brown woodcock on all sides, about 5 minutes total.
-
Oven Roasting: Transfer skillet to oven and roast 8-12 minutes until internal temperature reaches 135°F.
-
Toast Preparation: While birds cook, toast bread slices until golden. Butter lightly and place on serving plates.
-
Resting: Remove woodcock from oven and immediately place each bird on a piece of toast. The juices will soak into the bread.
-
Pan Juices: Add 2 tablespoons water to the hot skillet, scraping up any browned bits. Pour these precious juices over the birds.
-
Service: Serve immediately with lemon wedges and watercress garnish. Provide sharp knives for carving at the table.
4Chef's Notes & Pairings
Chef's Notes
- Simplicity is key - don't mask the incredible natural flavors
- The toast becomes part of the dish, absorbing the flavorful juices
- Traditional etiquette allows eating with fingers
Wine Pairing
A classic Burgundy or mature Pinot Noir allows the pure woodcock flavors to shine while providing complementary earthy notes.
Nutrition Facts
Per serving: 325 calories, 26g protein, 18g fat, 15g carbohydrates. Pure, unadulterated game bird nutrition.
