Clarissa Dickson Wright, Johnny Scott

Burnetts’ Woodcock

Preparation info
  • Serve

    1

    per head
    • Difficulty

      Medium

Appears in
top 1000The Game Cookbook
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</

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