The Wild Chef Season 2 Episode 7 Woodcock

In episode 7 of season 2 of The Wild Chef, titled "Woodcock," host Martin Picard sets his sights on a unique game bird that is both challenging to hunt and incredibly flavorful: the woodcock.

Picard heads out with his hunting buddy to the forests of Quebec in search of these elusive birds. Using a pointing dog to flush them out, he takes careful aim to ensure a clean shot. He explains that woodcocks are notoriously difficult to hit due to their erratic flight patterns and small size, but for those skilled enough to bag one, the reward is well worth the effort.

Back at the kitchen, Picard prepares two different dishes using the woodcock. The first is a classic French recipe called salmis, which involves pan-frying the woodcock and then simmering it in a rich, wine-based sauce. Picard also adds mushrooms and bacon for extra depth of flavor.

For his second dish, Picard shows off his skills as a modern chef by preparing a woodcock tartare. He carefully shreds the meat and mixes it with herbs, spices, and a raw egg yolk, before serving it on a bed of greens and toasted bread. Picard explains that while some may be put off by the idea of eating raw game meat, it is actually quite common in certain parts of Europe and can be a delicious way to showcase the natural flavors of the meat.

Throughout the episode, Picard emphasizes the importance of sustainability when it comes to hunting and cooking wild game. He explains that by hunting and using animals that are abundant in our local ecosystems, we can take pressure off of other, more endangered species. He also shares tips for using every part of the woodcock, from the breasts to the legs to the innards, to minimize waste.

Overall, "Woodcock" is a fascinating exploration of one of the most challenging and delicious game birds out there. With his skill and passion for hunting and cooking, Martin Picard proves himself to be one of the most innovative chefs on television today.