Roast woodcock with sage
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.
Season with salt and pepper.
Heat the butter in a pan with a little oil, Brown the Woodcock over high heat combine the bacon, cut into large dice and Sage leaves; Sprinkle with half a glass of white wine, it partly evaporate, lower the heat and finish cooking.
Serve, if desired, with slices of polenta.
Ingredients and dosing for 4 persons
- 2 woodcock
- 1 slice of bacon (thick slices)
- 50 g of butter
- 1 sprig of sage
- Dry white wine
- Olive oil
- Salt
- Pepper