Sauce for woodcock or...?
A friend of mine that I hunt with sometimes told me about how he prepares woodcock. He got the recipe out of Field & Stream magazine years ago.
I had the chance to make it up this past week for 4 woodcock that I took this season. It was very good and I felt it would be a great sauce to use for various meats. I think with pork chops would be great.
Heat 1 tbs of butter, 1 tbs of spicy mustard (Guldens), 1 tbs of Red Currant Jelly and 1 tbs of Sherry in a pan. Heat and stir until the jelly dissolves. The sherry could be added later on in the heating process if desired.
Add the sauce to the woodcock as they cook in a pan with butter to finish cooking (leaving breasts pink for best flavor).
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B. Dudley
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