JDog Posted December 24, 2013 Report Share Posted December 24, 2013 I have just spent the last hour plucking and gutting these six woodcock, some of which were shot in Wales last week and some during a walk around the hedges just outside the village a few days ago. They are my very favourite game (strictly wildfowl I know) and I will be looking to share them with others who will appreciate them as much as I do when I have a dinner party. Quote Link to comment Share on other sites More sharing options...
Fat Dog Posted December 24, 2013 Report Share Posted December 24, 2013 Top class eating the Woodcock. Enjoy. Quote Link to comment Share on other sites More sharing options...
ollie Posted December 24, 2013 Report Share Posted December 24, 2013 When are you finishing the plucking . I agree, they are lovely birds. I have 2 hanging in the shed and I gave 4 others away to a local man who was delighted to take them. Quote Link to comment Share on other sites More sharing options...
welsh1 Posted December 24, 2013 Report Share Posted December 24, 2013 Yum yum,they are a lovely tasty bird,enjoy Quote Link to comment Share on other sites More sharing options...
Guest rimotu66 Posted December 24, 2013 Report Share Posted December 24, 2013 When are you finishing the plucking . Beat me to it Great tasting bird, hope you enjoy Quote Link to comment Share on other sites More sharing options...
joe1978 Posted January 4, 2014 Report Share Posted January 4, 2014 A well regarded chef round here has told me they can be cooked "as is", no gutting required as they empty their bowels as they take off so clean themselves. Still wouldn't fancy it mind. Quote Link to comment Share on other sites More sharing options...
Fib new Posted January 4, 2014 Report Share Posted January 4, 2014 Any good, not to complicated recipes?😬 Quote Link to comment Share on other sites More sharing options...
JDog Posted January 4, 2014 Author Report Share Posted January 4, 2014 Yep, just wrap the birds in bacon, put them in a hot oven for 20 minutes and that's it. Quote Link to comment Share on other sites More sharing options...
ollie Posted January 4, 2014 Report Share Posted January 4, 2014 Yep, just wrap the birds in bacon, put them in a hot oven for 20 minutes and that's it. +1!!! I don't wrap mine in bacon, but I seal them in butter in a pan,then in the oven for 20 mins. Let them rest for a few mins & you have nice pink meat. I eat 2/3 birds at a time and I normally have enough in the freezer to do me a few months after the season is over. The legs are tastier than the breast. Quote Link to comment Share on other sites More sharing options...
Fib new Posted January 4, 2014 Report Share Posted January 4, 2014 We'll try that tomorrow! Thanx! Quote Link to comment Share on other sites More sharing options...
JDog Posted January 4, 2014 Author Report Share Posted January 4, 2014 As ollie says the legs are very tasty. With a sharp knife cut the legs off at the hip ball joint. Don't mess around with a knife and fork but pick the leg up and suck the succulent meat off the bone. Quote Link to comment Share on other sites More sharing options...
aris Posted January 4, 2014 Report Share Posted January 4, 2014 (edited) I have done this for pheasant - should be fine for any game bird. In a dutch oven/le creuset cast iron pot, fry some streaky bacon, when the fat renders out, add a sliced onion, let that sauté until soft, remove, add the bird (halves works well ) brown off in the fat, add the onion/bacon, salt, pepper, thyme, and a couple of glasses of red wine. Bring to the boil, then add to slow oven/AGA (aprox 140C) until tender. Game birds go well with wine. Edited January 4, 2014 by aris Quote Link to comment Share on other sites More sharing options...
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