Woodcock breasts
Butter
Apples
Onion
Mint and thyme seasonings
Bacon

After shooting some woodcock, pluck the feathers in the field. They will come off easier when the bird is still warm and the skin, which retains moisture during cooking, is not ripped off. Cut the legs off at thigh, salt, and pepper them and put the aside. In an iron skillet, melt the butter until it foams. Add the woodcock legs and saute them until brown. Pour in a 1/2 cup of white wine and let it simmer down while turning the legs. Squeeze four cloves of fresh garlic over the legs and also a pinch of parsley. Saute for a few minutes more. Pour in the jigger of brandy and ignite it. Serve.