Roasted Woodcock Spanish Style

Ingredients

• woodcock
• tocino (salt pork / cured pork belly)
• onion
• salt
• pepper
• almonds
• bread, toasted

Instructions

1. Clean the woodcock, reserving the intestines extracted from the loin. Chop these intestines finely and mix with diced tocino (salt pork), minced onion, salt, and pepper to form a paste or forcemeat (picadillo).
2. Fill the woodcock's cavity with this stuffing. Place the bird on the spit in the manner of all roasting fowl and roast until golden and cooked through.
3. Serve accompanied by a sauce made from ground almonds and toasted, ground bread.