Serves 4


Recipe Source - Chef Mitch Maier

Prep Time - 15 Minutes

Cook Time - 33 Minutes

Total Time - 48 Minutes





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



Cooking Instructions:


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 --


Black Garlic Roast Woodcock

with Mixed-Berry Sauce