Wild game recipe: Roast woodcock, dove or quail

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3 birds per person, whole birds – plucked and gutted

2 T. lard or butter for every 3 birds

2 slices of bacon, cut in half, for every 4 birds

Preheat the oven to 450 degrees. In a cast iron skillet heat the lard over medium heat for 1 to 2 minutes. Add the bacon pieces and fry. Remove the bacon and set aside. Add the birds and fry for 1 minute on each side but don’t fry the breast. Remove the birds and take the pan off the heat. Pour off most of the oil. When the oven is good and hot, arrange the birds in the frying pan breast side up. Lay a piece of bacon over the breast of each bird and cook in the oven for 12 minutes. Serve over wild rice with sliced apples or raisins.

Karl Seckinger

Two Harbors

Tags: outdoors, food