Woodcock Pate

[Dean Romig]

Sounds tasty Russ. My favorite way of preparing woodcock is to sautee the breasts only in clarified butter for a minute to a minute and a half on one side, flip them and remove from heat in just less than a minute. They will be brown on the outsite and nicely rare on the inside. Cooked in this manner they are fit for royalty. They go nicely with sauteed and salted asparagus spears and your favorite wine or other beverage.