Pilky Posted January 31, 2010 Report Share Posted January 31, 2010 Had my first woodcock recently and am now looking for ideas on what to do with it now. Any suggestions would be great. Cheers Quote Link to comment Share on other sites More sharing options...
dave1979 Posted January 31, 2010 Report Share Posted January 31, 2010 well done!!! try sendin it to ralph harris!!!! :blink: Quote Link to comment Share on other sites More sharing options...
JonnyR Posted January 31, 2010 Report Share Posted January 31, 2010 Have it stuffed. Or eat it. Quote Link to comment Share on other sites More sharing options...
cometa24/7 Posted January 31, 2010 Report Share Posted January 31, 2010 (edited) Get yourself onto the recipe section on our great site PW, READ,COOK AND ENJOY 'WELL DONE ON GETTING YOUR FIRST WOODCOCK' :blink: . Edited January 31, 2010 by cometa24/7 Quote Link to comment Share on other sites More sharing options...
Paul@Ribchester Posted January 31, 2010 Report Share Posted January 31, 2010 I suggest you don't roast it whole with the innards in as I tried that over Christmas and it wasn't good!! Far far too gamy in flavour and looks were pretty off putting too. Take the breasts off and flash fry them, de glaze the pan with a little red wine and some cream and serve on toast. Paul. Quote Link to comment Share on other sites More sharing options...
Pilky Posted January 31, 2010 Author Report Share Posted January 31, 2010 I suggest you don't roast it whole with the innards in as I tried that over Christmas and it wasn't good!! Far far too gamy in flavour and looks were pretty off putting too. Take the breasts off and flash fry them, de glaze the pan with a little red wine and some cream and serve on toast. Paul. When taking the breasts off do i leave the skin on or off? Quote Link to comment Share on other sites More sharing options...
Lloyd90 Posted January 31, 2010 Report Share Posted January 31, 2010 When taking the breasts off do i leave the skin on or off? I would leave it on as it adds a lil fit so stops the meating drying out. Although never done woodcock before so I apologise if wrong. Im sure someone will know Quote Link to comment Share on other sites More sharing options...
teal27 Posted February 1, 2010 Report Share Posted February 1, 2010 well done!!! try sendin it to ralph harris!!!! Is that Rolf harris`s brother!!! Quote Link to comment Share on other sites More sharing options...
Lez325 Posted February 1, 2010 Report Share Posted February 1, 2010 Leave the skin on - adds to the overall flavour Les Quote Link to comment Share on other sites More sharing options...
Pilky Posted February 1, 2010 Author Report Share Posted February 1, 2010 Hi guy's / girls, thanks for the tips. Anoth question, am wanting to keep the pin feathers maybe turn them into a badge as a trophy does anyone have any advice with this? Would be very gratefull. Many Thanks Pilky Quote Link to comment Share on other sites More sharing options...
Ballymac Posted February 1, 2010 Report Share Posted February 1, 2010 Hi guy's / girls, thanks for the tips. Anoth question, am wanting to keep the pin feathers maybe turn them into a badge as a trophy does anyone have any advice with this? Would be very gratefull. Many Thanks Pilky Do A search on here or google and there are step by step guide to taking the pin feathers out. I assume you know where they are on the bird. Then cut about the beak and you will find two slots which you can insert the feathers into and as this tries out the holes will contract and tighten around the pin feather. You then can have this attached to your hat. Quote Link to comment Share on other sites More sharing options...
Guest rimotu66 Posted February 1, 2010 Report Share Posted February 1, 2010 (edited) Nice on Pilky I'd never shot one untill this year and have had 4 now. There seems to be a fair few in Lincolnshire this year I just roast mine the same as I do pigeon... Mmmmmmmmmm ! Edited February 1, 2010 by rimotu66 Quote Link to comment Share on other sites More sharing options...
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