recipe by Chef David Bancroft, Acre and Bow & Arrow Restaurants
intro by Britney Booth, Covers Magazine Editor
Acre Restaurant in Auburn, Alabama, offers a dining experience that fuses Southern roots with modern innovation. Set in a beautifully repurposed space with historical charm, it embraces farm-to-table freshness. Chef David Bancroft crafts a menu inspired by Alabama’s rich culinary heritage, sourcing ingredients from local farms, the Auburn University Meat Lab and the restaurants own on-site gardens.
The space celebrates Alabama’s heritage through elements like taxidermy, hunting motifs and salvaged materials – like beams from the 100-year-old Crawford General Store, donated by Bancroft’s fishing buddies – creating an inviting, earthy environment perfect for anyone who values the charm of the great outdoors.
I felt right at home, as I saddled up to the wood-topped bar, neatly stacked wood serving boards, that offered a view of the chefs working their magic. I’d just enjoyed a day of woodcock hunting with my friend Franklin Randle from Randle Family Farms, who, not so coincidentally provides fresh vegetables and meats to Acre. Little did I know, I was about to experience a three-course tasting of woodcock, along with wine pairings for each course, as well as appetizers and desserts, of course. The 15 Spice Rubbed Woodcock with Ancho Chili Honey and Randle Farm’s Sweet Potato was my favorite. It paired nicely with Oko Malbec, if you’re wondering.
The spirit of Southern hospitality shines through not only in the food at Acre, but also in the warmth of the service. Chef Bancroft and his team make you feel like a cherished guest, as if you’ve walked into a family gathering where everyone is welcome. Each dish arrives at the table with a story, and it’s clear that gratitude for the land, the farmers and the heritage that shaped this cuisine is at the heart of every bite.
As I wrapped up the evening, sipping a final glass of wine and chatting with Franklin, I couldn’t help but reflect on the generosity of spirit that’s so deeply embedded in the South. The meal wasn’t just a testament to skillful cooking – it was an expression of deep-rooted appreciation for community and tradition. At Acre, you’re reminded of how food can connect us, not just to the earth but to one another.
15 Spice Rubbed Woodcock With Ancho Chili Honey
For the “15 Spice Rub”:
2 tbsp chili powder
1 ½ tbsp kosher salt
1 tbsp smoked paprika
1 tbsp garlic powder
½ tbsp onion powder
½ tbsp ground cumin
1 tsp ground cayenne
1 tsp ground coriander
1 tsp ground allspice
1 tsp ground black pepper
1 tsp ground ginger
1 tsp dried oregano
1 tsp dried thyme
½ tsp ground clove
½ tsp ground cinnamon
Combine all spices together in mixing bowl. Use amount directed and store the extra for later use.
For the Ancho Chili Honey:
1 ½ cups honey
½ cup sugar
5 chopped garlic cloves
1 tsp salt
1 ½ tsp black pepper
1 cup water
1 whole ancho chili (stemmed and seeded) or one tbsp ancho chili flakes
3 tbsp sherry vinegar
Blend all ingredients together in a blender until smooth. Place contents in a sauce pot and bring to a simmer. Allow to simmer until the sauce slightly thickens and coats the back of spoon. Serve warm with the woodcock.
For the Woodcock:
Season the whole, plucked woodcock generously with rub. Heat 1 tbsp grapeseed oil in an oven-safe nonstick pan over medium heat. Allow the pan to warm up (around 1 minute), then lay the bird away from you, breast side down. Allow to sear until golden brown (around 1-2 minutes), then flip it breast side up. Place into a 350-degree oven for 5-10 minutes, or until desired doneness. Glaze with the ancho chili honey, then enjoy!
Notes:
Works well with other small birds such as quail and grouse.
Can substitute pan for stainless steel, just ensure the pan is preheated to prevent sticking.
Although you can use silverware, woodcock is best eaten with your hands.
