Burnetts’ Woodcock

Name: Burnetts’ Woodcock
Yield: Serve 1 per head
Ingredients: 1 egg yolk; ½ cup white wine; salt and pepper; squeeze of lemon; ¼ cup (½ stick) butter; 4 livers, (woodcock, pigeon, pheasant, or chicken); 4 slices fatty bacon; ½ cup (1 stick) butter; 6 juniper berries, crushed; ⅔ cup whipping cream; 2 tablespoons (¼ stick) butter; 4 woodcock; 1 teaspoon French mustard; 1 tablespoon capers, chopped; 1 pound waxy potatoes (about 3-4 medium); 2 egg whites; 2 tablespoons game stock

Preparation info

Serve
1
per head

Difficulty
Medium

Appears in

The Game Cookbook

By Clarissa Dickson Wright and Johnny Scott

Published 2004

About

This is a dish I invented for my friends Jane and George Burnett. George is a keen shot and commented he couldn’t find different ways to cook woodcock. He shoots more than most—I don’t have that problem myself!

Ingredients

For the potato cakes

1 pound waxy potatoes (about 3-4 medium)
2 egg whites
1</

Main course
Autumn
Gluten-free
Winter

Method

To make the potato cakes, boil the potatoes, drain until they have stopped steaming, and mash them. Beat the egg whites very stiffly. In a separate bowl mix the yolk, capers, mustard, and cream into the mash and fold in the egg whites. Form small cakes and fry them in butter until brown.

Preheat the oven to 4