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Sharptail or Woodcock in Bourbon Cream Sauce

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Sharptail or Woodcock in Bourbon Cream Sauce
This is quite good, but pretty cardio toxic! A friend's friend who lives in the eastern U.P. is a sharptail nut, but he doesn't care to eat them.

Coat grouse breasts in flour with 1/2 tbsp. of ground chipotle pepper (dried smoked jalapeno fine ground) mixed in and 1tsp.white pepper
Sear filleted breasts on high heat in a neutral oil (peanut, safflower, canola, etc)
Remove breasts to a plate, and sprinkle with course ground sea salt; drain oil from pan and add the following:

3 Tbsp. unsalted butter
1 Tbsp. Olive oil
2 whole shallots
1 finely diced jalapeno seeded and de-veined
Add shallots and jalapeno simultaineously; saute' shallots until they are translucent

Deglaze pan with 1/4 - 1/3 cup of whiskey of your choosing(Mark Twain would roll over in his grave), let reduce by half and turn burner to medium/low
Whisk in 1 pt of heavy whipping cream (or more depending on the size of the dish that you're making. I find that 1 pt is good for 2 large servings)

Add breast meat back to the pan and cook; simmering to desired doneness. I find that rare - medium rare works best for dark meat birds.

Serve over long grain and wild rice with grilled asparagus basted lightly with Colovita Balsamic vinegar and olive oil mixture at a ratio to your taste preference.

Last edited by:

RLLigman: Dec 4, 2018, 3:07 PM