Woodcock in pan

Taken from: 'Il ricettario del Friuli Venezia Giulia'

Region: Friuli-Venezia Giulia

Difficulty: Hard

Doses: for 4 people

Ingredients

4 woodcocks,

15 leaves of sage,

4 cloves of garlic,

4 tablespoons olive oil,

2 glasses of white wine,

5 juniper berries,

salt,

pepper.

Introduction

The woodcock is considered in Friuli valuable game, especially the one hunted from October to November, when the meat of the bird is fatter, tender, tasty. Its entrails are very appreciated and, once cooked, they are spread on bread croutons. The most frequent method of cooking is on the spit.

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