Preparation

woodcocks are prepared, reserving the casings (they are edible). season with salt and pepper.
chop the onion and garlic clove and sauté with a spoon of lard, and the guts cut into small pieces. season with salt and pepper and after the stew is well refined, let it cool down a bit and add the eggs and bread crumbs.
fill the woodcocks with the previous preparation and sew the openings with needle and thread so that the filling does not escape.
the woodcocks are placed in a clay pot with the remaining lard and white wine. cover the pan and let it cook until they are very blond and the sauce is well refined.
serve with mashed potatoes and spaghetti.

there are those who open and wash the woodcock casings, however it is more usual to eat them with the «filling» which is just an edible liquid.

Ingredients

  • Ingredients:
  • for 4 people
  • 4 woodcocks;
  • 3 tablespoons of lard;
  • 4 dl of white wine;
  • 2 garlic cloves ;
  • 2 tablespoons chopped onion;
  • 3 eggs ;
  • 3 cups of bread crumbs;
  • salt and pepper