The rolls stuffed with woodcock, a treasure of Menorcan cuisine

Yesterday, a group of friends who like good food, met at the house of the chef and president of Fra Roger, Miquel Mariano, who treated us to a tasting of Menorcan cuisine dishes where one of the most precious dishes in the kitchen stood out. stately and hunters’ cuisine, the rolls stuffed with woodcock, which Miquel Mariano cooks in a traditional and masterful way. A true treasure of our traditional cuisine and a privilege for the senses and gastronomic memory of Menorca.

A dish of ancestral cuisine, which has filled the dining rooms of stately homes and also the humble homes of poachers, cuisine with roots that takes us into the cuisine that should not be missed, that cuisine that Miquel Mariano has masterfully cooked in Can ‘Aguedet and now for his gluttonous friends.

Woodcock stuffed rolls

One woodcock per bun and one bun per diner.

There are those who pluck the woodcocks and there are those who skin them.

We split the woodcocks, we fry them; Then we put them to cook with a head of garlic, salt and splashes of wine or broth, over low heat. The woodcock has tough meat and takes a long time to cook.

We cut the rolls into two halves, soak the bottom part with milk, take them out and put them in an oven basin.

We prepare the woodcock, removing the bones and placing its meat on the bun.

Pour a splash of milk on top of the bun, cover and put butter on top, paint with beaten egg and seal. We put it in the oven for half an hour at about 180 degrees.