Name: Woodcock with Truffles
Yield: Serve 1 per head
Cuisine: French
Ingredients: salt and pepper; 2 cloves garlic, cut in half; as many truffles as you can afford, preferably black, thinly sliced; game stock; 4 woodcocks; 2 tablespoons (¼ stick) butter

Preparation info

Serve
1
per head

Difficulty
Easy

Appears in

The Game Cookbook

By Clarissa Dickson Wright and Johnny Scott

Published 2004

About

This French dish, which can also be made with snipe, comes from a happier age when both truffles and woodcock were plentiful. If you have a truffle and are happy to use it, it is a delicious dish. Strangely, the garlic does not overpower the truffle. The original recipe calls for six truffles so be aware lottery winners everywhere!