The American woodcock is often given the reputation as being strong or gamey, but when properly prepared this upland game bird makes a wonderful focus for a complete and delicious Autumn meal. For starters, you will need one or two woodcock per person.
Ingredients:
Soy sauce: 1 cup
Bacon: 1 strip per bird
Fresh garlic
Black pepper
Fresh carrots
Snow peas
Fresh mushrooms
Flour
Olive oil
Red wine: 1 cup
Bow Tie pasta (tri color)
Preparing the birds prior to cooking is the very first step. The way I do this is to first draw and skin the birds and then rinse thoroughly both inside and out. The second step is to ready the birds for the pan.
To do this, start by filleting each breast half from the bone. This is best done with a small sharp knife by carefully starting along the breast bone. After these two pieces are removed from the bone, gently separate the leg quarters from the bird leaving the legs and thighs intact. Next, place the breast halves in a small bowl and add enough soy sauce to completely cover them. Let this marinate for 30 to 60 minutes.
After the breast pieces are marinated lightly season with fresh ground black pepper (for a spicier taste add some ground red pepper). Then take one thin slice of fresh garlic and place it on top of the breast. Cut one bacon strip in half and wrap the garlic dressed woodcock breast in the bacon. Use a wooden tooth pick to secure the bacon to the meat. Place these on a plate and hold aside.
Now we want to start preparing the sauce for the pasta. To do this we will need a medium sauce pan to which we will add two tablespoons of olive oil. Next we will dredge the leg and thigh quarters in flour and lightly saute them in olive oil over a medium heat. Then we add sliced carrots, a quarter cup of water, diced or pressed garlic, a couple of turns of fresh ground black pepper and a cup of sliced mushrooms. I like to use baby portabellas but any favorite mushroom works nicely.
Let this simmer under cover until the carrots and mushrooms are almost done, being certain to add water if it looks like it needs it. Now add the snow peas and red wine and continue to let cook. It's also time to cook the pasta.
While the pasta is cooking let the sauce continue simmering and reducing uncovered. Place the bacon wrapped woodcock breasts on a pre heated grill and cook at medium to high heat until the bacon is done. Keep the heat just low enough to prevent the bacon from flaring. For best results try to turn the breasts only once.
By the time the pasta is ready the woodcock breasts should be done. Drain the pasta and add the sauce and leg quarters. Serve the breasts while they are still piping hot and enjoy the the wonderful flavor of Fall.
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