6 woodcocks, dressed
salt and cracked black pepper to taste
granulated garlic to taste
1/2 cup vegetable oil
1/2 cup diced bacon
3/4 cup flour
1-1/2 cups diced onions
1 cup diced celery
1/2 cup diced bell peppers
1/4 cup minced garlic
2 quarts chicken or game bird stock
2 carrots, diced
2 turnips, diced
1 potato, diced
q tbsp tomato paste
1/2 tsp crushed dried thyme
2 tbsps minced parsley
1/2 cup cooked wild rice

Season woodcocks with salt, pepper and granulated garlic. In a large Dutch oven, heat vegetable oil over medium-high heat and brown bacon. Remove bacon and set aside. Brown birds, two at a time, on all sides. Remove birds from pot and set aside. Add flour and whisk constantly until a dark brown roux is achieved. Add onions, celery, and bell peppers and minced garlic and saute 3-5 minutes or until wilted. Add stock, one ladle at a time, until a stew consistency is achieved. Return birdsand bacon to pot. Cover and simmer for approximately 1 hour or until birds are tender, adding additional stock as necessary . Add carrots, turnips, potato and tomato paste and simmer stew an additional 30 minutes. Add thyme and parsley and season to taste with salt, pepper and granulated garlic. Stir in wild rice and heat through. Serve in bowls with toasted French bread.