Monday 9th November 2009

Beechfield.
Dinner.
Woodcock brains, leg of woodcock, woodcock breast, snipe legs and pheasant breast. Bread sauce, onion based cooking juice jus and crispy saute diced potatoes. Chilean Cabernet Sauvignon.
 The secret is that the woodcock legs are tougher meat than the breast so once you have your trussed woodcock cooked you remove the legs and give them another ten minutes so the meat breaks down a bit more. Always liked woodcock but after tonight there’s no way anybody is getting any out of me. The legs were just about as nice a flavour of any game I have ever eaten but I can’t really tell you if it’s the bird or the chef. I can’t begin to tell you the flavour of woodcock brains but Ross says “sweet bread”.