Ingredients
1 Woodcock
4 anchovy
Olive Oil
1 Diced Onion
3 garlic cloves
two diced red peppers
couple of handfuls of diced celery
bouquet of thyme and rosemary
a tin of tomato passata
a splash of white wine
a dash of chilli sauce
for the salt paste;
Flour (enough to make a ring of dough for your casserole)
2tbs table salt
water to make a stiff paste
Method
The Woodcock;
Step 1
Sear the woodcock in a hot oiled dutch oven base until browned evenly
Remove from the pan and set aside to rest
and add a little more olive oil to the pan(3 to 3 tbs)
then add a diced onion
three peeled and bashed garlic cloves
two diced red peppers
and a couple of handfuls of diced celery
add a bouquet of thyme and rosemary
then pour in a tin of tomato passata
a splash of white wine
and a dash of chilli sauce
Step 2
Back to the woodcock – shove half a lemon up the vent
and pin the beak back through the thighs
place the bird into the pan on top of the mix
with an anchovy across the breast
Step 3
Make a salt paste with a handful of salt – flour and water to form a dough (make enough to rim the dutch oven with a salt paste dough seal to form a gasket between the base and lid) firmly glue the lid on …
bake for 20 mins in a high oven – cracking!