As the woodcock flights wind down here in northern Michigan its time to enjoy the fruits of our efforts from this fall. This paté is a very easy recipe that makes a great hors d'oeuvre to compliment a variety of wild game dinners.
This recipe originates from the L.L. Bean Wild Game Cookbook but has been altered slightly.
Breasts of 4 woodcock
3-4 sprigs fresh parsley
4 TB butter
1 TB flour
1 egg yolk beaten
2 TB Maderia / Shooting Sherry
salt and pepper
Finely chop parsley and shallots. Sauté’ shallots and parsley in butter. Pan sear woodcock breast fillets in butter over high heat being careful not to overcook them. This shouldn’t take more than 2-3 minutes total.
Then mix in the flour, egg yolk, and Maderia / Sherry. Salt and Pepper to taste. Transfer to a food processor. Run in processor until it is the consistency of paté. Place paté into a shallow dish. Chill overnight. Serve with crackers and dried cranberries. Best served with your favorite Bourbon.