Name: Roasted woodcock with red cabbage, smoked potato & wild mushroom gratin
Yield: Serves 8
Cuisine: British
Ingredients: 1 handful of thyme leaves; 2 medium onions, peeled and sliced; 2 tsps mixed spice – an equal amount of cloves, cumin, juniper berry, ginger, white pepper, long pepper and dessicated orange blended to a fine powder; 2 carrots, peeled and chopped; 8 thin slices lardo di colonnata; 40 g butter, diced; 1 leek, washed and sliced; 2.5 litres chicken stock; 400 g red cabbage, core removed and very thinly sliced; 1 tsp cornflour; 200 ml milk, plus extra if needed; 100 g chanterelle or girolle mushrooms, trimmed and halved if large; 8 whole woodcock, plucked; 1 cooking apple, peeled, cored and coarsely grated; 30 g unsalted butter; 4 tsps pata negra fat; salt and freshly ground pepper; 8 rye bread croutons; 2 bay leaves; 75 ml Cabernet Sauvignon vinegar; 100 g smoked bacon lardons; 1 onion, thinly sliced; 4 cloves garlic, peeled and lightly crushed; 2 tbsps olive oil; 200 ml red wine; 1 bay leaf; zest of half an orange; juice 1 orange; a little Maizena thickener; 15 g duck fat

Preparation info

Serves
8

Difficulty
Easy

Appears in

Glorious Game

By Ben Tish

Published 2019

About

Woodcock is my favourite game bird, and is just about perfect in November, especially when it’s cooked as in this recipe, fattened up for a couple of weeks after migrating back from Scandinavia and accompanied by a mushroom gratin.

Ingredients

Red cabbage

30 g unsalted butter
1 onion, thinly sliced
100 g

Europe
United Kingdom
Main course
November

Method

For the red cabbage, preheat the oven to 140°C/275°F/gas mark 1. Melt the butter in a flameproof casserole dish and sweat the onion and bacon over a low heat until soft. Add the vinegar and reduce by half. Add the other ingredients, except for the thickener, mix well and bring to a sim

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Roasted woodcock with red cabbage, smoked potato & wild mushroom gratin

Ingredients

Red cabbage

Method

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