Woodcock Pot Pie
Woodcock Recipe
1Setup & Prepare
Cultural Context
This preparation transforms the aristocratic woodcock into homestyle comfort food, demonstrating how even the most elegant ingredients can be made approachable through familiar techniques. The pot pie format, deeply rooted in American colonial cooking, provides a vehicle for showcasing woodcock's exceptional flavors in a format that celebrates both luxury and comfort.
2Ingredients
Shopping List
3Cooking Instructions
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Pastry Preparation: Combine flour and salt. Cut in cold butter until mixture resembles coarse crumbs. Add ice water gradually until dough forms. Wrap and refrigerate 1 hour.
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Meat Preparation: Season woodcock pieces and brown in butter over medium-high heat, about 5 minutes total. Remove and set aside.
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Vegetable Base: In same pan, sauté onion, carrots, and celery until softened, about 8 minutes. Add mushrooms and cook until liquid evaporates.
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Thickening: Sprinkle flour over vegetables, stirring constantly for 2 minutes to cook out raw flour taste.
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Sauce Development: Gradually add stock, whisking constantly. Add cream, herbs, and return woodcock to pan. Simmer until thickened, about 10 minutes.
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Assembly: Add peas to filling and transfer to 9-inch deep-dish pie pan. Roll out pastry and place over filling, sealing edges and cutting vents.
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Baking: Brush with beaten egg and bake at 425°F for 15 minutes, then reduce to 350°F and bake 30-40 minutes more until golden brown.
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Service: Rest 10 minutes before serving to allow filling to set properly.
4Chef's Notes & Pairings
Chef's Notes
- Keep pastry ingredients cold for flakiest results
- Don't overfill - filling should be thick enough to slice cleanly
- The egg wash creates beautiful golden color
Wine Pairing
A medium-bodied Chardonnay or light red Burgundy provides the richness to match the creamy filling while complementing the woodcock.
Nutrition Facts
Per serving: 485 calories, 24g protein, 28g fat, 36g carbohydrates. Comfort food elevated with premium game bird.
