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Woodcock in pan

Difficulty: Hard Doses: for 4 people

4 woodcocks,

15 leaves of sage,

4 cloves of garlic,

4 tablespoons olive oil,

2 glasses of white wine,

5 juniper berries,




The woodcock is considered in Friuli valuable game, especially the one hunted from October to November, when the meat of the bird is fatter, tender, tasty. Its entrails are very appreciated and, once cooked, they are spread on bread croutons. The most frequent method of cooking is on the spit.

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