Inland Birds

This is a simple skillet-braised recipe. The gamey flavor of woodcock is lessened here with the addition of red currant jelly, excellent as hor d’oeuvre as well.

Prep Time: 15 Minutes
Yields: 2 Servings


4 boneless skinless woodcock breasts
salt and cracked black pepper to taste
granulated garlic to taste
1/4 cup olive oil
2 tbsps butter
1/2 cup sliced green bell peppers
1 cup minced onions
2 cloves garlic, minced
1/2 cup sliced fresh morel mushrooms
1 cup chicken broth
1/2 cup dry white wine
2 tbsp red currant jelly


Season woodcock breasts well with salt, pepper, and granulated garlic. In a 10-inch nonstick skillet, heat olive oil and butter over medium heat. Add woodcock and cook 4–6 minutes or until meat is brown, turning over once. Add bell peppers, onions, garlic, and mushrooms, and cook 4–5 minutes or until vegetables are tender, stirring occasionally. Add remaining ingredients to the pan and cook over medium heat for 3–4 minutes or until jelly melts and mixture thickens, stirring frequently. Season to taste with salt and pepper and serve alongside cooked wild or dirty rice.