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A serving of fried woodcock and yellow grits topped with fresh scallions on a white plate

Woodcock and Grits

Will Newell
Give woodcock a proper southern treatment with this mustard-fried preparation
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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Course Main Course
Cuisine American, Southern
Servings 4
Calories 688 kcal

Ingredients
  

  • 2 cups yellow grits
  • 8 cups water
  • 2 bay leaves
  • Dash Worcestershire sauce
  • Dash Tabasco sauce
  • 4 tbsp salted butter divided
  • Salt to taste
  • 4-6 woodcock breast fillets from 2-3 birds
  • 2 tbsp French's yellow mustard
  • 2 cups chicken breader aka breading
  • 4 cups peanut oil for frying
  • 4 oz country ham finely diced
  • 1 stalk celery finely diced
  • ½ bell pepper finely diced
  • ½ medium onion finely diced
  • 2 tbsp fresh thyme
  • 2 tbsp all-purpose flour
  • 1 quart chicken broth
  • 2 cups fresh sweet potato greens washed thoroughly (use whatever is local and in-season, but don’t @ me if you use spinach)
  • Scallion tops for garnish

Instructions
 

For the grits

  • Add 2 tbsp salt and the bay leaves to a large pot with the water and bring to a boil. Stir in the grits and boil for 1 minute, then reduce heat to low.
  • Stir the grits frequently with a silicone scraper, taking care to unstick any bits from the bottom of the pot.
  • Continue stirring for 30-40 minutes while you dice the veggies and country ham.
  • When the grits begin to stand on their own after stirring (you’ll start seeing the bottom of the pot when you stir with the scraper), add the Worcestershire, Tabasco, and 2 tbsp butter.
  • Cover the pot and place on a warming station.

For the gravy

  • In a heavy-bottomed skillet, heat 2 tbsp peanut oil until shimmering. Then, add the sweet potato greens and wilt until they’re reduced in size by at least half. Sprinkle with a dash of salt and then set them aside on a plate.
  • Add 1 tbsp of peanut oil to the pan and heat until shimmering, then add the diced country ham and saute until browned on all sides and fond is beginning to develop.
  • Add the diced vegetables and thyme and saute until translucent, about 2 minutes (if you like a darker gravy, extend this a bit until the fond develops further).
  • Sprinkle the vegetables with the all-purpose flour. Stir to incorporate.
  • Slowly whisk in the chicken broth, a half cup at a time, until you’ve used at least 2 cups.
  • Reduce heat to the lowest setting and stir occasionally while you fry the woodcock breasts.

For the woodcock

  • Fill a cast iron skillet with peanut oil about 1 inch up the sides. Heat the oil to 400-425 F.
  • Prepare 2 bowls for breading, one with the mustard and one with the breader.
  • Bathe woodcock breasts in yellow mustard, then dredge them through the breader.
  • Gently place the breasts in the hot oil, turning them with tongs until they develop a golden brown exterior.
  • Remove the breasts and place on a paper towel to drain.

To plate

  • Fill a shallow serving bowl with the grits. Tilt the bowl in a 360-degree motion to ensure the grits are evenly distributed.
  • Place a bed of the wilted sweet potato greens on top of the grits.
  • Top the greens with thinly sliced woodcock breast.
  • Spoon gravy over the top, garnish with scallion, and enjoy!

Nutrition

Calories: 688kcalCarbohydrates: 92gProtein: 20gFat: 26gSaturated Fat: 11gPolyunsaturated Fat: 4gMonounsaturated Fat: 9gTrans Fat: 0.5gCholesterol: 53mgSodium: 1653mgPotassium: 493mgFiber: 5gSugar: 5gVitamin A: 2614IUVitamin C: 30mgCalcium: 128mgIron: 4mg
Keyword fried, Woodcock
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