Royboy Posted January 25, 2016 Report Share Posted January 25, 2016 Well I managed to get a brace of woodcock today, I didn't roast them the traditional way, I plucked and gutted, seasoned with salt and pepper, pan fryer them then finished them in the oven with rosties, veg and gravy and my god they was AWFUL ! Not my cup of tea at all ! Far to strong and earthy for me Quote Link to comment Share on other sites More sharing options...
shoot and be safe Posted January 26, 2016 Report Share Posted January 26, 2016 That's a shame you didn't like the taste of woodcock, but at least you gave it a go. My preferred option for cooking them is to breast them, pan fry in a little butter for a minute or so and serve them sliced on top of scrambled eggs on toast I haven't tried woodcock the traditional way yet, but will one day. Quote Link to comment Share on other sites More sharing options...
Royboy Posted January 26, 2016 Author Report Share Posted January 26, 2016 Maybe I'll try it that way ? Can it be over done like pigeon ? I love pigeon bloody but hate it well done because that tastes like liver ! So maybe you can have woodcock bloody ?? Quote Link to comment Share on other sites More sharing options...
sako751sg Posted January 26, 2016 Report Share Posted January 26, 2016 Love woodcock but can see why some would disagree with it being a pretty strong flavour. Quote Link to comment Share on other sites More sharing options...
FalconFN Posted January 26, 2016 Report Share Posted January 26, 2016 I have only had it once (only ever shot 1) and it wasn't particularly strong flavoured - definately birdy but no more than pigeon and almost sweet. I breasted and pan fried it to pink in the middle and had it on an English muffin. Lovely. Quote Link to comment Share on other sites More sharing options...
Royboy Posted January 26, 2016 Author Report Share Posted January 26, 2016 Maybe I'll try pan frying the breast next time because I love pigeon Quote Link to comment Share on other sites More sharing options...
nickologjam Posted January 26, 2016 Report Share Posted January 26, 2016 How long did you roast for? Quote Link to comment Share on other sites More sharing options...
malkiserow Posted January 26, 2016 Report Share Posted January 26, 2016 How long did you roast for? I do mine for aboiut 12 minutes Quote Link to comment Share on other sites More sharing options...
Aled Posted January 26, 2016 Report Share Posted January 26, 2016 Well my experience of woodcock is that it tastes a little better pink, however everybody's taste is different. Roasted it with some bacon in the oven for 15-20mins. Cheers Aled Quote Link to comment Share on other sites More sharing options...
Royboy Posted January 26, 2016 Author Report Share Posted January 26, 2016 I browned it of in the frying pan then straight Into hot oven for 10 mins Quote Link to comment Share on other sites More sharing options...
Fatcatsplat Posted January 26, 2016 Report Share Posted January 26, 2016 Must admit I'm the same - I cooked one that I'd shot myself and it were 'orrible. As a crosscheck I ordered woodcock at Hix Mayfair a year or so ago, thinking if I didn't do it justice, they would and it were rubbish there as well!! Guys I shoot with love them - Just a question of palate I guess. Quote Link to comment Share on other sites More sharing options...
ditchman Posted January 26, 2016 Report Share Posted January 26, 2016 arnt you supposed to cook em with the guts in...then glaze with a sauce and serve on toast ? Quote Link to comment Share on other sites More sharing options...
magman Posted January 26, 2016 Report Share Posted January 26, 2016 arnt you supposed to cook em with the guts in...then glaze with a sauce and serve on toast ? You are I personally dice the breasts into small cubes and quick fry , then add them to scrambled egg Quote Link to comment Share on other sites More sharing options...
Mentalmac Posted January 27, 2016 Report Share Posted January 27, 2016 Last time I had woodcock was in the Jugged Hare in London, when I took a client there for lunch. I wasn't sure if you were meant to pick out the brains from the cooked head that is displayed with it? I went again there yesterday for a meeting and I had a snipe to start, and that again came with a halved head... are you meant to eat brains? I did absolutely love the taste of the woodcock meat, had a real flavour to it. Quote Link to comment Share on other sites More sharing options...
ollie Posted January 27, 2016 Report Share Posted January 27, 2016 I browned it of in the frying pan then straight Into hot oven for 10 mins I love woodcock, do it similar to royboy above. They need to be a blush pink to be tasty and make sure you rest them after taking out of the oven. Finally, don't forget about the most tasty part...the legs!!! They are so sweet and a little whiter than the breast meat. Quote Link to comment Share on other sites More sharing options...
Lord Geordie Posted January 29, 2016 Report Share Posted January 29, 2016 First time I tried Snipe I was quite shocked at the flavour. I did as was informed and just plucked it and had it roast. It was a little stronger than I thought it was going to be, but certainly wasnt horrid! Quote Link to comment Share on other sites More sharing options...
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