Woodcock Casserole with Brandy and Cream
Ingredients: (serves 4)
- 4 tbsp butter
- 4 woodcock
- 3 oz. cognac
- 1/2 cup heavy cream
- Salt and pepper for seasoning
Instructions:
Heat the butter in a casserole, and brown the woodcock on all sides. Reduce the heat slightly, turning the birds in hot butter for 10 to 12 minutes. Heat the brandy in another pan, ignite and pour over the birds. Shake the casserole until the flames die down. Remove the birds to a warm serving dish, add the cream to the casserole and bubble for three minutes. Season to taste, and pour the sauce over the birds before serving.
Heat the butter in a casserole, and brown the woodcock on all sides. Reduce the heat slightly, turning the birds in hot butter for 10 to 12 minutes. Heat the brandy in another pan, ignite and pour over the birds. Shake the casserole until the flames die down. Remove the birds to a warm serving dish, add the cream to the casserole and bubble for three minutes. Season to taste, and pour the sauce over the birds before serving.