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This is my first post, and also the first time I've needed your guys' advice. For Thanksgiving dinner tomorrow, I'm serving some woodcock and grouse legs wrapped in 3 mm thick cured pancetta for an appetizer. I plan to grease them with butter and a little soft cheese under the pancetta. What temp. would you cook them at and for how long? I am assuming I should take the woodcock legs out of the oven sooner than the grouse legs. As the pancetta is already cured, it is ready to eat and not a factor in cooking time.

Thanks and Happy Thanksgiving.
 

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Welcome to the fourm.
I would try one after 15 min and make a decision then.
I am hoping to pick up a couple fresh mallards in the early morning for the table. Enjoy your dinner.
 

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I'd be very careful with the woodcock legs. Overcooking very negatively changes the flavor and texture. I like them barely cooked, still red on the inside. With the legs, this would be even more true. Good luck and enjoy!
 
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