Roast woodcocks are a delicious game dish typical of Tuscan cuisine. These small birds are roasted with smoked bacon, butter, sage, and dry white wine, creating a rich and flavorful taste. Served hot, roast woodcocks are perfect for an autumn or winter meal, ideal to enjoy in company with a good glass of red wine.
Aging: 8 to 10 days emptied of entrails hanging by the neck in a dark and cool place or wrapped at the bottom of the refrigerator
Clean the woodcocks, salt and pepper internally and externally
Skewer them two by two on 4 skewers alternating them with cubes of bacon and sage leaves
Heat butter with a few tablespoons of oil in a saucepan and brown the skewers over high heat, turning them often
Sprinkle with wine, lower the flame, and finish cooking
Serve with hot polenta
Non-stick Pan
Kitchen Tongs
Wooden Spoon
Store in the refrigerator for a maximum of 2 days
This dish is a traditional delicacy of the Tuscany region
Italy, Toscana
| Energy (kcal) | 17.13 |
| Carbohydrates (g) | 0.02 |
| of which Sugars (g) | 0.02 |
| Fat (g) | 1.81 |
| of which Saturates (g) | 0.99 |
| Protein (g) | 0.2 |
| Sale (g) | 0.02 |
