Woodcock bird

The woodcock bird or Scolopax rusticola is a member of the Bekas family and is distributed in the temperate as well as subarctic climates of Eurasia. In most of the distribution range, the woodcock bird leads a rather secretive nocturnal lifestyle. Typically, the woodcock bird chooses deciduous mixed forests as well as wastelands.

The woodcock bird acquired its original Russian name through the literal translation of the German name for the species waldschnepfe, meaning "forest sandpiper. " The woodcock bird reaches a fairly large size, about from a gray pigeon. In addition, the bird has a dense build and a fairly long straight beak.

As a rule, the mass of the average adult bird woodcock does not exceed 460 grams. Experts define the color of the bird woodcock as rusty-brownish. In addition, black, red or gray mottled birds are located on the upper body of the bird. Such a species of birds as woodcock has long been hunted. Game meat is used to make some truly masterpiece dishes.

Waldschnep refers to the so-called hunting birds. Woodcock meat can be subjected to any type of culinary processing. Professional culinary experts assure that stewed or baked woodcock has the best taste qualities. The dishes of higher culinary aerobatics include stuffed woodcock.

Notably, woodcock meat needs to be able to cook properly and use some culinary tricks. To achieve an excellent result and eventually get a tasty and healthy dish, the bird needs to be plucked and gutted well. Fresh poultry meat has improved taste, consumer, and also useful characteristics.

The woodcock carcass can be fried whole, for this it is worth filling the bird with a slice of speck, as well as putting the onion inside and seasoning with cloves. The head of the bird is bent under one wing and the carcass is tied with thread. Woodcock carcass is fried in butter. To improve the taste and aroma qualities of the dish, you can add beef broth when frying woodcock.

The grilled woodcock meat is served with a side dish of rice or potatoes. A characteristic feature of cooking almost all varieties of dishes with the participation of woodcock carcass and the main culinary trick is the use of speck, which makes poultry meat more juicy and soft.

In the process of woodcock meat preparation, various spices and spices are used, as well as ready-made mixtures. For stuffed woodcock preparation one uses filling made of chicken liver twisted on a meat grinder, as well as butter and chicken egg. In addition, lemon juice and chopped mushrooms are added to the filling.