- 1-2 woodcock, boneless, skinless breast and leg meat, diced with silver-skin removed
- 1 small shallot, minced
- 1 tablespoon butter or olive oil
- 1 cup uncooked wild rice, rinsed
- 2 cups chicken broth
- ½ cup chopped fresh parsley
- ½ cup chopped nuts, such as shagbark hickory, almonds, or pecans (optional)
- 1 cup diced mushrooms (optional)
- salt and pepper to taste
- In a saucepan over medium heat, melt butter (or olive oil). Add shallot and woodcock meat (plus the mushrooms and nuts if using) and gently sauté for 3-5 minutes until fragrant. Add the rice and saute, stirring lightly, about one minute more. Add the chicken broth and parsley.
- Increase heat to medium high and bring mixture up to a gentle boil. Reduce heat and cover with a lid.
- The rice mixture should be gently simmering, but not boiling at this point. Cook for about 45 minutes. Uncover and fluﬀ rice with a fork. Simmer an additional 5 minutes, uncovered. The rice should be tender, but not mushy. Drain any excess liquid. Taste and adjust seasoning with salt and fresh black pepper to taste.
This can be made into a soup!
- Wisk ¼ cup of flour with ½ cup of chicken stock to make a paste. Stir this into the rice mixture. Slowly stir in 3 more cups of chicken broth and ¼ cup sherry or sweet vermouth. Cook, while stirring, until broth is slightly thickened, add ½-1 cup of light cream. Stir until heated through without boiling the soup. Serve with a little parsley sprinkled on top.
Nutrition Fact Labels are not available for woodcock.