woodcock

[covey]

Hi all,

once guns and beaters have taken the birds they want whats left is usually the heavily shot, i have plenty of recipes for pheasants pigeon and duck but none for woodcock that are not worth plucking and roasting anyone have any they can share.

cheers covey

[Piebob]

Hi all,

once guns and beaters have taken the birds they want whats left is usually the heavily shot, i have plenty of recipes for pheasants pigeon and duck but none for woodcock that are not worth plucking and roasting anyone have any they can share.

cheers covey

 

Nothing fancy, but I've had woodcock just lightly fried in a little olive oil, with scrambled egg on toast for breakfast a few times.

[covey]

Cheers Piebob,

sounds like the makings of a good starter

covey

[henry d]

Not worth plucking and roasting !!!!!!!

 

Give over, plucking takes a couple of minutes and roasting is easy and quick.

[covey]

sorry boys did'nt explain properly, "not worth plucking and roasting" was intended for the heavily shot birds.

[henry d]

Gotcha now, try cutting off the breasts and slicing a small pocket into it, then stuuf it with some boursin soft cheese (garlic or black pepper) and wrap with bacon and secure it with a cocktail stick. Fry in a hot pan and enjoy.

[covey]

Cheers Henry d

Just what i was looking for.

merry xmas, happy new year

[busdennis]

another quick woodcock question for you

 

do you hang woodcock and if so for how long?

[berties]

Try turning them into rillettes take the breast off the bone salt them over night ,wash the salt off put in a roaster with a lid place some sliced onions and garlic with them you can also use the leg try to remove sinews,cover with oil and place in a oven at about 130c for a couple of hours do not over cook

Cool in oil then finely chop the meat and garlic season add what herbs take your fancy add some melted butter,

You can serve on toast will keep for a while in the fridge

I did this with a couple of pheasant and turned the livers into a parfait with a Cumberland sauce glaze again will keep for a while due to being sealed

The oil off the meat is great for roasting potatoes

[henry d]

another quick woodcock question for you

 

do you hang woodcock and if so for how long?

 

Not if I can help it, but up to 3 days.

[Hammergun]

Hang the same as pheasants, according to taste and coldness of the weather.

 

Woodcock should not be drawn but cooked guts in and everything is edible (the bird empties itself before flight so there is no foul matter in it). The meat is fairly dry so it should have fat bacon over the breast and legs and should be cooked covered with foil for all but the last few minutes of cooking. They are delicious basted with plenty of butter and served on thick crusty toast.