Recipe Source - Chef Mitch Maier
Prep Time - 15 Minutes
Cook Time - 33 Minutes
Total Time - 48 Minutes
4 whole woodcock (plucked, not dressed)
4 tablespoons sunflower oil
4 tablespoon butter
4 tablespoon Chef Mitch Maier Black Garlic Sauce & Marinade
1 cup blackberries
1 cup stalk, red currants, removed
1 cup blueberries
1 cup cranberries
salt and freshly ground pepper
Prepare the woodcock - with kitchen string or twine, tie the wings against the bodies of the birds and tie the legs together. Season with salt and pepper.
Heat the oil and butter in a large flameproof casserole (Dutch oven) over high heat, add the woodcock and sear for 5 minutes until browned on all sides. Pour in the Black Garlic Sauce & Marinade and deglaze the casserole by scraping the cooking juices on the bottom of the casserole with a wooden spoon or (spatula) and incorporating them into the Black Garlic Sauce & Marinade. Simmer for 5 minutes to reduce the liquid. Pour in 14 oz (1 2/3 cups) water, reduce the heat to low, cover and cook for 20 minutes.
When the woodcock are cooked, remove them from the casserole and put onto a large platter. Add the fruits to the casserole and heat through for 3 minutes, stirring gently. Adjust the seasoning, if necessary, then put the woodcock back into the sauce. Serve with celeriac (celery root) purée.
To Order Chef Mitch Maier Black Garlic Products -- www.chefmitchmaier.com