Woodcock and Sage breakfast

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Preparation Time: 5 minutes
Cooking time: 5 minutes
Energy level per serving: unknown
Saturated fat level per serving: unknown
Carbohydrates level per serving: unknown
Gi level per serving: unknown

Number of servings: 2
This recipe has been visited 2848 times

Ingredients:

Metric Imperial

4 Woodcock Breasts

1 bunch(es) Fresh Sage

4 Eggs

Knobs of butter

1 cup(s) Fresh Milk

4 Large Wild Mushrooms

A great way to cook woodcock for the best sportsman' s breakfast ever.

Posted by: skilly major on 05 December 2007

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Cooking Steps:

Start with the mushrooms as they will take the longest to cook. Do not cut them up and make sure they are put in the pan stalks facing up. Add some of the butter to the top and let it melt gently into the flesh, yum. Don't turn them as you'll lose all the flavour just make sure they don't burn their bums.

Having removed the beasts form the woodcock gently fry them in the same pan in butter or olive oil.

The meat will only take a few moments so after a minute or so of frying add a few leaves of Sage. Toss the meat and herb about together to get the flavour well mixed in. Don't upset the mushrooms. Being breakfast you may not want the meat to be to red but also don't over do as the meat can become a bit rubbery. It's a bit of trial and error on the first go.

Once the mushrooms are done serve all together on a piece of hot buttered toast.

It can be accompanied very happily by some scrambled egg and if you are feeling really brave a glass of good port. Nothing like starting off the day as you mean to carry on!