Woodcock with Apple and Bay Leaves

Use plucked woodcock (quantity depends on hunger and number of people to be served).

I place a quarter apple in the stomach cavity with two bay leaves between the apple and the bird. Rub the skin with a mixture of salt, pepper, and tarragon (use whatever measures work for you). Brown in an oven proof pan with small amount of clarified butter/olive oil on high... probably no more than two or three minutes but stove temps vary. Place in preheated oven set for broil for maybe three or four minutes (keep it very rare to rare).

Remove bird from pan, deglaze with a couple splashes of a cabernet sauvignon (I reduce to 50% - 75%), add a pad of butter for sheen and for smoothness, and a pinch of salt to taste. Plate bird (apple and bay leaves removed) and sauce with serve with whatever sides you like.

Chris Raymond

Grilled Grouse Strips

2-3 grouse breasts, filleted into 4-6 strips.
Dunk in milk and roll in bread crumbs. Maybe even better would be to whip up a batch of Drake's beer batter and roll the strips in the batter.

In the oven, or on a gas grill, put strips in a baking pan (greased or, I use olive oil) and cover with foil.

Cook on Medium heat (300 - 350). Don't over cook.

Serve off the grill. Enjoy.

Dave Rose