Clarissa Dickson Wright, Johnny Scott

Woodcock with Truffles

Preparation info
  • Serve

    1

    per head
    • Difficulty

      Easy

Appears in
top 1000The Game Cookbook
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!

Ingredients

  • 4 woodcocks
  • 2 tablespoons (¼ stick) butter
  • 2

Method

Preheat the oven to 425°F.

Rub the birds with the butter, season with salt and pepper, and roast for 10 minutes, so they are still ver