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Feathered Game Season: Woodcock

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Margi Cintrano View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Topic: Feathered Game Season: Woodcock
    Posted: 13 September 2012 at 09:11
Here on the Iberian Peninsula, autumn marks feathered game hunting season ( la caza menor ).
 
The feathered game most enjoyed on the Iberian Peninsula include:
 
Red Partridge = pérdiz rojo
 
Guinea Fowl = pintada
 
Pheasant = faisan
 
Woodcock = becada
 
How do you prepare ?
 
Pickled in white wine, olive oil, vinegar, garlic and spices
In chocolate sauce
Roasted
Stews
Grilled
In Earthenware and sauced
In wine
In adobo marinade and roasted or baked in oven
 
HERE IS A SIMPLE RECIPE CALLED CHOCHA IN EXTREMADURA, SPAIN:
 
Coloquially chocha in Puerto Rican or Cuban Spanish denotes, the female genital body part; however, in Extremadura, the home of the great conquerors of Mexico and Perú, Chocha is Woodcock or Becada in Castilian Spanish.
 
CHOCHA AL VINTO TINTO - FEATHERED GAME or WOODCOCK IF AVALIABLE IN RED WINE
 
4 FRESHLY HUNTED BIRDS OF CHOICE 
2 dl. of chicken stock
1 dl. red wine of choice
50 grams of manteca de cerdo ( pork fat from the Butcher for rubbing the cleaned birds )
salt and freshly ground blk, green and rose peppercorns ground and sprinkled
6 slices of bacon or pancetta or ham of choice
 
1. clean and wash the birds well and pat dry with a clean cloth
2. sprinkle salt and pepper : interior and the exterior of bird
3. preheat oven 300 / 325 degrees farenheit
4. place the birds in an oven earthenware or glass casserole or roasting pan of choice
5. roast birds for 25 to 30 mins. after rubbing them inside and outside with the pork lard
6. take the birds out of the oven, place them in a platter covered; and in a large sauce pan add the chicken stock with the juices of the feathered game of choice
7. add the wine to the  stock and simmer to boil for 10 to 15 mins. and then, pass the liquid concoction in a sieve or colander with cheesecloth to obtain a fine sauce
8. wrap the bacon or ham or virutas, strips of pancetta inside the bird, roast in roasting pan, until the birds are done inside- just a few minutes and are crisp on exterior
9. drizzle the kept warm wine sauce on the birds
 
serve with crusty bread, a red wine of choice and a colorful vegetable of the autumn season to provide a plate with colors.
 
ENJOY.
MC.
Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.
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TasunkaWitko View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 13 September 2012 at 09:47
Originally posted by Margi Margi wrote:

How do you prepare ?
 
Hi, Margi - excellent topic for this time of year. Most of the US, including Montana, of course, is has a very strong tradition in hunting upland game birds; this is, of course, separate from hunting waterfow - such as ducks and geese - or turkeys.
 
Here in Montana, there are many, many opportunities; among the most popular in the area are Hungarian partridge (similar to chukar), pheasant, sharp-tailed grouse and quite a few others. I personally don't do much bird hunting - I am "pretty darn good" with a rifle for big game such as deer, pronghorn antelope etc., but for some reason my shotgun skills are wanting - mostly due to lack of practice, I am sure! Embarrassed
 
As for Iberian recipes for game birds that I know of, one that I would definitely like to try, but haven't yet is called faisán a la Vasca:
 
 
One that I have tried, and enjoyed very much, is guiso de faisán:
 
 
This is an adaptation of a dish that, I believe, is a very old tradition in Spain, guiso de pollo:
 
 
In any case, that's pretty much all of my limited experience with Iberian cooking of game birds right there.
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Margi Cintrano View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 13 September 2012 at 09:56
Tas,
 
Thanks for your compliment. I agree with you ... autumn and game are a true pair ...
 
 
It is actually still a bit early in Madrid & still quite warm here and in the surrounding Castilla La Mancha provinces however, feathered game hunting shall be more or less by end of month in Northern Spain; the Basque Country, Navarra, La Rioja, Soria, Castilla León and of course Galicia, Asturias, Catalonia especially Lerida and Cantabria.
 
Pheasant Basque Style is a quite a delicacy and we are very fond of pheasant, partridge, quail, and guinea fowl. I shall certainly take note of your recipe.
 
Thanks for ur contribution.
 
A bit of practice, and I am sure you shall get the target !
 
Ciao, Marge.
Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.
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