Baked Woodcock
2 tbsp. olive oil
4 woodcock breasts, boned and split
1 cup sliced green and red pepper
1 cup sliced onions
1 can mushrooms
1/2 cup chicken broth
1/4 cup dry white wine
3 tbsp. currant jelly
1 tbsp. cornstarch mixed with 1 tbsp. water
salt and pepper to taste
Heat the olive oil in a large non-stick skillet. Add the woodcock and cook about 5 minutes, until meat is browned, turning occasionally. Add the remaining ingredients and cook for another 5 minutes, until mixture is thickened, stirring frequently. Serve over wild rice.