Roast Woodcock from Cooks Country: Modern British Rural Cooking by Matt Tebbutt

Name: Roast Woodcock from Cooks Country: Modern British Rural Cooking by Matt Tebbutt
Ingredients: 1 bay leaf; a few strips of salted pork fat (or lardo) or streaky bacon rashers; 25 g butter; salt; pepper; 1 sprig of fresh thyme; 1 splash of port or Madeira; 1 woodcock, guts left in the bird, trussed in the traditional way with the beak, legs and body tied together (ask your butcher to do this), and rinsed; 1 slice of stale farmhouse loaf, cut on the angle; 2 garlic cloves, peeled; a little olive oil

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Woodcock is one of the most prized game birds. They are notoriously difficult to shoot, because of their perfectly camouflaged feathers and their style of fligh

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Cooking tools:

Oven
Roasting pan
Roasting rack
Butcher's twine
Cutting board
Chef's knife
Bread knife
Skillet
Saucepan
Spoon

Ingredients

1 bay leaf
a few strips of salted pork fat (or lardo) or streaky bacon rashers
25 g butter
salt
pepper
1 sprig of fresh thyme
1 splash of port or Madeira
1 woodcock, guts left in the bird, trussed in the traditional way with the beak, legs and body tied together (ask your butcher to do this), and rinsed
1 slice of stale farmhouse loaf, cut on the angle
2 garlic cloves, peeled
a little olive oil