Woodcock With Red Wine
Ingredients
2 Woodcocks
6 Medium shallots finely chopped
Liver from woodcock
1 Teaspoon of flour
300ml Red wine
300ml Chicken stock
2 Bay leaves
Salt and pepper to taste
30ml Fresh orange juice
Put the woodcock in a preheated oven at 200c and 180c for fan ovens for 20mins then remove from the oven and let to cool. Take a sauce pan on a medium heat fry the shallots until soft, now add the livers and cook for 2mins, take a fork and break up the livers cover with the flour and mix well and cook for 1min then add the red wine, stock, bay leaves and salt and pepper to taste and stir in well turn the heat down low and simmer for 20mins for the last 10mins add the orange juice and quarter the woodcock and add to the sauce pan, then remove from the heat and serve.