Woodcock Ballotine with Wild Rice Stuffing
Woodcock Recipe
1Setup & Prepare
Cultural Context
This advanced preparation represents the pinnacle of game bird cookery, requiring both technical skill and artistic vision. The ballotine technique, where the bird is boned and reformed around stuffing, showcases the cook's mastery while creating an elegant presentation worthy of the most sophisticated dinner parties. The wild rice stuffing pays homage to American ingredients while providing textural contrast to the incredibly tender woodcock meat.
2Ingredients
Shopping List
3Cooking Instructions
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Seasoning: Season the butterflied woodcock inside and out.
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Stuffing: Spread the prepared stuffing evenly.
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Rolling: Roll up tightly, enclosing the stuffing.
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Tying: Tie with kitchen twine at regular intervals.
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Searing: Sear on all sides until golden, about 3-4 minutes per side.
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Roasting: Roast to 165°F internal.
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Resting: Rest for 10 minutes before slicing.
▶Watch the Recipe
See the techniques in action with our step-by-step video guide
4Chef's Notes & Pairings
Chef's Notes
- Take time with the boning - patience prevents tears in the skin
- Don't overstuff or the ballotines will burst during cooking
- Sharp knife is essential for clean slicing that shows the spiral
Wine Pairing
A mature Burgundy or elegant Barolo provides the sophistication and complexity to match this advanced preparation.
Nutrition Facts
Per serving: 465 calories, 28g protein, 24g fat, 32g carbohydrates. Technical masterpiece with complete nutrition.
