Roast Woodcock

Preparation info

    • Difficulty

      Easy

Appears in

Game Cookery

Game Cookery

By Patricia Lousada

Published 1989

  • About

Method

Pluck the birds carefully to avoid breaking the skin. Skin the heads and remove the gizzard but leave the rest of the innards. Truss them with their beaks to one side, season, and bard with a thin strip of back fat or slice of fat bacon. Roast in an oven preheated to