Woodcock or forest sandpiper - the most popular subject to sports hunting. Meat of these birds is considered a delicacy. Besides, own production always seems more tasty. Prepare woodcocks generally in a fried look.
It is required to you
- 6 pieces of woodcocks;
- 150 g of fat;
- 1 glass of red dry wine;
- 1 tsps of juniper berries;
- salt
- pepper to taste;
- 50 g of olive oil;
- 40 g of a desi;
- bread roll on toasts;
- 100 g of cherry.
Instruction
1. A fried woodcock in red a vinena to the prepared carcass carefully shift skin on a neck, only don't remove it completely. Grate meat I will merge also pounded juniper berries. Impose it with thin slices of lard and pull skin back. Then wind a carcass with threads and fry 20 min., adding to a frying pan red dry wine from time to time.
2. The woodcock stuffed the Prepared woodcocks rub with salt and enclose inside on a bard. Prepare a stuffing: slice thin bread, fill in it with warm milk, add a piece of a desi and knead a fork. Salt, crumble greens and egg and mix. It is possible to add a few bread crumbs. Stuff a carcass with a stuffing, wrap up it in fat pieces, tie up a thread and fry on a desi. Pour in wine and bake in an oven. Carefully cut ready carcasses in half. Water them with the juice emitted when frying and give with potatoes or rice.
3. A woodcock from the vishneyvypotroshenny and washed-out woodcocks salt, sprinkle lemon juice, enclose in each slice salted pork fat, a piece of oil and 5 cherry pits in a sack from a gauze. Then inwrap carcasses in bards and tie up a thread. Kindle residues of fat and a desi on a baking sheet, put the prepared woodcocks and fry, periodically watering them with the emitted juice. It is possible to add a little water or broth. Take out ready carcasses, cut in half and remove cherry pits. Water a bird with juice from a baking sheet and decorate with cherries.
4. A woodcock on a tostakhposolita the prepared game, inwrap in wide thin slices of fat, connect by threads and fry to a crust from all directions. Then put a frying pan with a game in an oven for 20-25 minutes. During cooking don't forget to water carcasses with the fat formed when frying. Take out ready carcasses, untie and put on fried slices of bread. From above woodcocks cover with slices of fat and water with juice from a frying pan, decorate with greens.