PotHunter96 Posted January 6, 2020 Report Share Posted January 6, 2020 Not sure if this is right section also forgive the silly question but if I was to try eating woodcock the traditional way am I right in saying I need to remove the gizzard? If so how do I go about doing this? Quote Link to comment Share on other sites More sharing options...
snow white Posted January 6, 2020 Report Share Posted January 6, 2020 You are supposed to leave the guts in them they drop all the **** out of them when they strike up you are welcome to try them. You are supposed to get a spoon up is **** then but what you get out on toast like patie no thank you Quote Link to comment Share on other sites More sharing options...
steve s×s Posted January 6, 2020 Report Share Posted January 6, 2020 7 minutes ago, snow white said: You are supposed to leave the guts in them they drop all the **** out of them when they strike up you are welcome to try them. You are supposed to get a spoon up is **** then but what you get out on toast like patie no thank you The ones I've done (right or wrong) take intestines with gizzard leave all else, use one finger, very nice Quote Link to comment Share on other sites More sharing options...
London Best Posted January 6, 2020 Report Share Posted January 6, 2020 (edited) Tried it with guts in traditionally......not for me thanks. Edited January 6, 2020 by London Best Quote Link to comment Share on other sites More sharing options...
PotHunter96 Posted January 6, 2020 Author Report Share Posted January 6, 2020 Not sure what I’ll make of it to be honest only one way to find out though! Cheers Quote Link to comment Share on other sites More sharing options...
snow white Posted January 6, 2020 Report Share Posted January 6, 2020 We love them with guts out very tasty. Like Steve sxs says one finger to get it out very tasty Quote Link to comment Share on other sites More sharing options...
Benthejockey Posted January 6, 2020 Report Share Posted January 6, 2020 Only eaten it the once and the wife mentioned hell freezing over before I could cook it in the traditional way. However i can say woodcock breast on buttery brown toast is extremely delicious. Quote Link to comment Share on other sites More sharing options...
Piebob Posted January 10, 2020 Report Share Posted January 10, 2020 I've stopped shooting them but, yes, remove the gizzard and leave everything else inside. Stick your finger inside the cavity and you will feel a firm / hard lump - that's the gizzard. When you know you've found it, pull it out with a cocktail stick or something like that and just cut off that lump leaving everything else. Then you are good to go with roasting. I normally rub the bird with some butter and seasoning, then place a couple of rashers of streaky bacon over the breast before going into the oven. When ready, get a teaspoon and scoop out the entrails (they should still be quite bloody) and fry quickly for a few seconds with a splash of red wine or (my favourite) port, then spread this pate on toast with the roasted bird. Superb flavour, and by the time it's mashed up onto the toast nobody would know what it is. Quote Link to comment Share on other sites More sharing options...
PotHunter96 Posted January 14, 2020 Author Report Share Posted January 14, 2020 Thank you will try this Quote Link to comment Share on other sites More sharing options...
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