Stuffed Woodpecker

We thought we would share with you our latest recipe.

Roast woodpecker stuffed with hazelnuts and served with Grapes and Celeriac Puree.

Woodpecker is a bird that is available year-round. Young birds are best for eating. This recipe will cook the woodpeckers to rare - so ensuring maximum flavour.

• 4 woodpeckers, plucked and cleaned
• 2 lbs Hazelnuts
• Salt & pepper
• 3 tbsp butter
• 1 celeriac root, peeled and cut into large pieces
• 1/2 lb small (seedless) black grapes (250 g)
• 2 tbsp olive oil
• Freshly grated nutmeg
• You will also need:
• Foil
• A masher

Preheat the oven to 266 degrees F (130 degrees C). Season the woodpeckers with salt & pepper and stuff with the hazelnuts. Heat half of the butter in a frying pan and brown the woodpeckers over a medium heat. Make sure that you also brown the legs (they may take longer than the breasts).
Place the woodpeckers on a baking sheet and roast for approximately 12 minutes on the middle rack of the oven. Take the woodpeckers out of the oven and allow to rest on a warm plate, loosely covered with foil. Now increase the oven temperature to 392 degrees F (200 degrees C).
Meanwhile, cook the celeriac for 15 minutes in plenty of salted water.
Snip smaller bunches of grapes from the bunch of grapes and carefully toss in the olive oil on the baking sheet. Roast the grapes in the middle of the oven for approximately 15 minutes.
Now drain the celeriac and mash to a rustic puree with the rest of the butter. Season the puree with freshly grated nutmeg, salt & pepper.
Divide the celeriac puree over four warmed plates, dish up the roast woodpeckers and place a small bunch of grapes on each plate. Drizzle with the grape 'gravy'.

 Bon Appétit...

Stop... only a joke but actually what I would like to do to the woodpeckers that have stolen ALL our hazelnuts. The only recipe change would be that they would be already stuffed!!!!!