Becada A La Gallega (galician Style Woodcock)
Becada a la Gallega, or Galician Style Woodcock, is a traditional dish from the Galician region of Spain. This flavorful and aromatic recipe showcases the rich culinary heritage of Galicia, known for its fresh seafood, hearty stews, and unique cooking techniques.
Ingredients
- 4 woodcocks, plucked and gutted
- 8 slices of bacon
- 4 garlic cloves, minced
- 1 onion, finely chopped
- 1/2 cup white wine
- 1/4 cup olive oil
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C).
- Season the woodcocks with salt and pepper, then wrap each with 2 slices of bacon.
- In a large skillet, heat the olive oil over medium-high heat. Sear the woodcocks on all sides until golden brown, then transfer to a roasting pan.
- In the same skillet, sauté the garlic and onion until softened. Deglaze the pan with white wine, scraping up any browned bits from the bottom.
- Pour the wine mixture over the woodcocks in the roasting pan.
- Roast in the preheated oven for 25-30 minutes, or until the woodcocks are cooked through.
- Remove from the oven and let the woodcocks rest for 5 minutes before serving.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 40 minutes
- Total time:
- 1 hour
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 350 per serving
- Protein
- 25g
- Carbohydrates
- 10g
- Fat
- 20g
Supplies
Roasting pan Skillet
Tools
Knife Cutting board Oven
Serving suggestions
Serve the Becada a la Gallega with crusty bread and a side of roasted vegetables for a complete Galician dining experience.
Tips & tricks
For the best flavor, use freshly hunted woodcocks if available. Otherwise, seek out high-quality game meat from a trusted source.
Cost
$30