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Difficulty: Medium

Serves: 4

Preparation Time: 25 minutes

Cooking Time: 25 minutes

 

 

 

INGREDIENTS:

4 Woodcock

50g diced onion

50g diced carrot

100g Shredded Savoy cabbage

100ml double cream

160g black pudding

Cornish sea salt

Milled black pepper

 

METHODS:

Season and sear the woodcock in a hot pan and cook for a minute each side.

Roast in a hot oven (200ºC) for eight minutes.

Set aside and rest for eight minutes.

Sauté the onion in a little oil and add the carrot then the cabbage until cooked, pour over the cream and reduce.

Slice the black pudding and make into little bon bons, pan fry gently.

Remove the breast from the woodcock and serve on the Victorian cabbage with the bon bons.