Sage Roasted Woodcock

Preparation:

Preparation: Aging: 8 to 10 days of aging, emptied of the innards, hung by the neck in a dark and cool place or, wrapped, in the lower part of the refrigerator (put the innards in the freezer). Clean the woodcocks. Salt and pepper them. Heat the butter in a saucepan with a little oil, brown the woodcocks over high heat, also adding the bacon cut into large cubes and the sage leaves; sprinkle with half a glass of white wine, let it partially evaporate, lower the heat and finish cooking. Serve, if desired, with slices of polenta.