Skewered Woodcock Breast
Woodcock breasts boned and shot removed.
Bamboo or metal skewers (if bamboo, soak in water for 1 hour prior to use)
1 Bosc or Bartlett pear, peeled and sliced ¼ thick.
Red Pepper (sweet) cut into 1 1/2 squares.
Strips of lean bacon, parboiled. (cut into one 2" strip per breast half)
1 garlic clove crushed.
¼ C Olive oil.
2Tb balsamic vinegar.
Fresh Sage leaves.
Salt and fresh ground black pepper.
In a large stainless or glass bowl, add the crushed garlic, olive oil and balsamic vinegar. Toss in the woodcock breast halves and marinate 10 minutes. Remove the breast meat and drain. Wrap a sage leaf around a woodcock breast half, wrap with the bacon.
Skewer the meat as follows:
Red pepper, pear, wrapped woodcock breast, red pepper, pear ..use 4 breast halves per skewer. Sprinkle with salt and pepper.
Grill over hot charcoal or high gas grill until breast meat is done. Serve with Pita bread wedges.
Woodcock breasts boned and shot removed.
Bamboo or metal skewers (if bamboo, soak in water for 1 hour prior to use)
1 Bosc or Bartlett pear, peeled and sliced ¼ thick.
Red Pepper (sweet) cut into 1 1/2 squares.
Strips of lean bacon, parboiled. (cut into one 2" strip per breast half)
1 garlic clove crushed.
¼ C Olive oil.
2Tb balsamic vinegar.
Fresh Sage leaves.
Salt and fresh ground black pepper.
In a large stainless or glass bowl, add the crushed garlic, olive oil and balsamic vinegar. Toss in the woodcock breast halves and marinate 10 minutes. Remove the breast meat and drain. Wrap a sage leaf around a woodcock breast half, wrap with the bacon.
Skewer the meat as follows:
Red pepper, pear, wrapped woodcock breast, red pepper, pear ..use 4 breast halves per skewer. Sprinkle with salt and pepper.
Grill over hot charcoal or high gas grill until breast meat is done. Serve with Pita bread wedges.
