Woodcocks at madera
Instructions
Maturation: from 8 to 10 days of maturation, emptied of entrails, hanging by the neck in a dark and cool, wrapped, or in the lower part of the refrigerator (put the innards in the freezer).
Clean the Woodcock.
Mince the liver, heart, intestines of Woodcock together with truffle and ham, add salt, pepper, mix well and fill with the mixture the Woodcocks; fold the head between her thighs, wrap in bacon slices and tie her with a spaghino.
FRY in a pan with butter oil and sprig of Sage, Brown the Woodcock a high flame, add salt, pepper, and continue cooking in the oven.
Ten minutes before the end of cooking remove the spaghino, add the Madeira and put in the oven.
Ingredients and dosing for 4 persons
- 2 woodcock
- 50 g of butter
- 50 g of ham
- 2 slices of bacon
- 1 sprig of sage
- 1 small truffles
- 1/2 cup of madeira wine
- A few tablespoons of olive oil
- Salt
- Pepper