Juniper woodcocks
Recipe second for 4 people based on Woodcocks.
Preparation:
Preparation: Crush the juniper berries in the mortar, reducing them to a pulp. Mix a third of it with 40 g of butter, form four balls and put one inside each woodcock. Also add a sprig of thyme. In a saucepan, heat the remaining butter, place the woodcocks on it and brown them over high heat. When they are coloured, add salt and pepper, sprinkle them with the rest of the crushed berries and finish cooking over medium heat. At the end of cooking, heat a small glass of brandy, pour it over the woodcocks, flambé and bring to the table. Accompanying wines: Barolo DOCG, Carmignano DOCG, Gravello IGT Di Calabria.
Ingredients:
Ingredients: 2 Woodcocks - 100 G Butter - 12 Juniper Berries - 1 Small Glass Juniper Brandy - 1 Sprig Thyme - Salt - Pepper
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