edd Posted February 10, 2007 Report Share Posted February 10, 2007 just thought i would show you the wook cock. Got from last shoot of the season. The bird was lightly fried with onions, then i made some (home made onion rings), and i fried some pepper's and carrots to go on the side. not a sporting picture but just happy with how it turned out, cheers for looking edd Quote Link to comment Share on other sites More sharing options...
Cyber Posted February 10, 2007 Report Share Posted February 10, 2007 looks delish!! bet you enjoyed it! never tried woodcock myself. Quote Link to comment Share on other sites More sharing options...
henry d Posted February 10, 2007 Report Share Posted February 10, 2007 Sacriledge.........roasted with guts in Quote Link to comment Share on other sites More sharing options...
edd Posted February 10, 2007 Author Report Share Posted February 10, 2007 Sacriledge.........roasted with guts in i couldnt handle that henryd, have you had it before and if so whats the taste? cheers edd Quote Link to comment Share on other sites More sharing options...
henry d Posted February 10, 2007 Report Share Posted February 10, 2007 In a word SUPERB. Just take out the gizzard and roast whole, empty belly contents into pan and de-glaze with some port(rest the bird in the cooling oven). The innards will break down quickly and are empty as woodcock empty on take off, then spread "trail"(guts and port sauce) onto fresh toast and place `cock on top. Top for flavour Quote Link to comment Share on other sites More sharing options...
Ferret Master Posted February 10, 2007 Report Share Posted February 10, 2007 It looks nice mate. FM Quote Link to comment Share on other sites More sharing options...
Kenzie Posted February 10, 2007 Report Share Posted February 10, 2007 thers to much veg on that plate Quote Link to comment Share on other sites More sharing options...
edd Posted February 10, 2007 Author Report Share Posted February 10, 2007 sounds nice , but i dont think i will be trying it soon henryd. thats cos im a wimp tho! kenzie, i like veg lol specaily fried mm mmmmm, its best when you dont wash the frying pan, and fry the veg after the wookcock as it has all the flavours . cheers all ed Quote Link to comment Share on other sites More sharing options...
fert Posted February 11, 2007 Report Share Posted February 11, 2007 why would you want to put your cock on some toast Quote Link to comment Share on other sites More sharing options...
Piebob Posted February 11, 2007 Report Share Posted February 11, 2007 So that your partner has it for breakfast? I prefer HDs roasted method, but talking of breakfasts, I've also tried fried woodcook breast and scrambled egg on toast . Braw! When doing a whole roast, I massage a bit of butter into the breast, place streaky bacon over the bird for the first few minutes, then remove this and chop it up for adding to the fried up guts and port or red wine. The thought of it all puts folk off but it really is very tasty Quote Link to comment Share on other sites More sharing options...
kipper Posted February 11, 2007 Report Share Posted February 11, 2007 Nice one EDD, I will go for your version mate. Henry d the thaught of that Kipper Quote Link to comment Share on other sites More sharing options...
white fox Posted February 11, 2007 Report Share Posted February 11, 2007 Hd's solution is the only way to do it. WF Quote Link to comment Share on other sites More sharing options...
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