• 2 woodcocks, cleaned and wiped dry
  • Salt and pepper
  • 2 slices bacon
  • 3/4 cup crushed potato chips
  • Dressing:
  • 2 T butter
  • 2 T chopped onion
  • 2 T celery
  • 2/3 c fresh chopped mushrooms
  • 1/4 c chopped toasted almonds
  • 1/8 T salt
  • 1/8 T pepper
  • 2 t lemon juice


Saute onion, celery and mushrooms in butter. Add lemon juice and almonds, and salt and pepper. Stuff cavaties of birds with dressing.

Salt and pepper the birds, roll in 1/4 cup melted butter, then, in the crushed potato chips. Place in a shallow baking dish, covering with bacon. Bake at 350 degrees F. for one hour or until fork tender. Garnish with paprika and a few toasted almond slices

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Submitted 6/13/05.
Source: Wildlife Chef
Submitted By: Linda Wilson
Stuffed Woodcock