Pan Roasted Woodcock with Rosti Potatoes, Cabbage & Parsnips
Pan Roasted Woodcock with Rosti Potatoes, Cabbage & Parsnips
Ingredients
- 2 woodcock (plucked, but not drawn)1 125ml red wine
- 1/2 glass port
- 2 large potatoes
- 2 parsnips
- 1 small cabbage
- 1oz butter
- 1 garlic clove (crushed - not sliced)
- 2 sprigs fresh thyme (chopped)
- juice of a lemon
Method
Heat a small amount of oil in a frying pan. Put in the woodcock and quickly brown on all sides. Add some butter, crushed garlic and thyme, baste and mix together.
Transfer the pan and contents into the oven and roast for 5 mins @ 200C/400F/gas 6. Remove and rest for 3 mins.
Joint the woodcock, taking the breasts away from the bone, and keep warm.
Place the giblets in a pan and gently heat for 2 mins with the red wine. Sieve into a saucepan. Add the lemon juice and the port (season to taste). Re-heat, but do not boil.
Rosti Potatoes
Take 1 large potatoe per serving. Grate coarsely onto a clean tea towel and squeeze out excess moisture. Season lightly with salt, pepper and a pinch of grated nutmeg.
Melt 1oz butter per portion and fold into the potatoe(s). Mould into burger sized "cakes" and they are now ready to be cooked in the pan for 6-8 mins.
To Serve