Roasted Woodcocks with Sage Recipe
A traditional Italian dish perfect for game meat lovers: Roast woodcocks with sage. The combination of the intense flavor of wild meat with the pungent aroma of sage creates an unforgettable dish that will transport you straight to the Italian countryside.
Ingredients
- 2 Woodcocks Woodcock
- 1 slice of Pancetta (very thick slices) Bacon
- 50 g of Butter Butter
- 1 sprig of Sage Sage
- Wine to taste Wine Dry White
- Oil to taste Oil Olive
- Salt to taste Salt
- Pepper to taste Pepper
Instructions
- Start by aging the woodcocks: let them rest for 8 to 10 days, gut them and hang them by the neck in a dark and cool place, or if you prefer, wrap them in the lower part of the refrigerator. Don't forget to put the guts in the freezer.
- Once the necessary time has passed, clean the woodcocks thoroughly and dry them well.
- Season the woodcocks with salt and pepper to taste.
- In a large casserole, heat the butter with a drizzle of olive oil. When the butter is melted and starts to sizzle, place the woodcocks in it and brown them over high heat until they are well browned on all sides.
- Add the pancetta cut into large dice and the sage leaves to the sauté to further flavor the meat.
- Deglaze with half a glass of dry white wine, let it evaporate partially before lowering the flame.
- Continue cooking over low heat until the flavors are completely absorbed and the woodcocks are cooked to your liking.
- Serve hot, accompanied, if desired, with slices of toasted polenta.
Notes
For a rustic and aromatic touch, add a bundle of mixed aromatic herbs (thyme, rosemary) during the browning of the woodcocks.