Ballymac Posted November 12, 2007 Report Share Posted November 12, 2007 Ok! got my first woodcock on saturday, great shot witnessed by 3 people but as there was not other bird don't get my bottle of whisky Anyway, need a bit of help/advice on how to prep and cook the bird. Have been told to pluck it take eyes out and but its beak behind it and cook the whole bird, others have said just do the same as you would on a pheasant. Any suggestions appreciated. Quote Link to comment Share on other sites More sharing options...
Chess Posted November 12, 2007 Report Share Posted November 12, 2007 Congratulations, cracking birds, just love them. Pluck it , take head off ( optional ), leave guts in. Slice of bacon over breast, roast on a piece of toast. Spoon entrails into pan with a dash of port and spread on the toast. A meal fit for kings and ace woodcock shooters. CHESS. Quote Link to comment Share on other sites More sharing options...
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