Canadian Pimiento Woodcock

Recipe Ingredients

6		Woodcock - quartered
1/4 cup	15g / 0.5oz	Flour - seasoned with
1/2 teaspoon	2.5ml	Salt - and
1/4 teaspoon	1.3ml	Freshly-ground black pepper
1/2 cup	118ml	Cooking oil
6 cups	375g / 13oz	Onions - peeled, whole (small)
2		Garlic cloves - mashed
1/8 teaspoon	0.6ml	Ground saffron
3 teaspoons	15ml	Green peppers - seeded, and (medium)
		Cut into strips
1/2 cup	118ml	Sherry
3		Pimientos - minced
2 cups	474ml	Chicken stock

Recipe Instructions

Dredge birds with seasoned flour. Heat oil, add onions, garlic, and birds, and cook, turning often, to brown evenly. Put in a deep casserole, and add saffron, green peppers, sherry, pimientos, and stock. Cover and bake at 450 degrees for 15 minutes.

This recipe yields 2 servings.

Source:
THE HUNTER'S GAME COOKBOOK by Jacqueline E. Knight (c) 1978 - Published by Winchester Press, New York, NY

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.