Country_est Posted December 13, 2004 Report Share Posted December 13, 2004 Hi, having shot the woodcock on saturday I am now looking for a way to cook it. Have got the recipe for wookcock toast which is eating it whole (guts and all) that I dont really have a fancy for, and was wondering if anybody have anyother ways of cooking them without thier guts. Trev. Quote Link to comment Share on other sites More sharing options...
Teal Posted December 13, 2004 Report Share Posted December 13, 2004 I always just roasted them with bacon and roast taters. Not very exciting though, it's abotu the limit of my kitchen skills Quote Link to comment Share on other sites More sharing options...
millo2 Posted December 13, 2004 Report Share Posted December 13, 2004 Not a bad idea that teal Quote Link to comment Share on other sites More sharing options...
ollie Posted December 14, 2004 Report Share Posted December 14, 2004 You don't eat the guts, you cook them with the guts in them and it helps the taste. Quote Link to comment Share on other sites More sharing options...
Hammergun Posted December 14, 2004 Report Share Posted December 14, 2004 Sorry Ollie, but you DO eat the guts. The woodcock has a peculiar characteristic in that it evacuates its gut as it takes flight to get rid of excess baggage so it's actually perfectly safe to eat. Therefore you pluck and roast complete. Roast it on a thick slice of toast and the stock and trail makes a savoury sauce. Sounds disgusting but when you get over the thought, it's actually delicious. I've had it many times and never been ill from it!! Whatever you do, you cannot draw them before cooking as it spoils them. Woodcock needs to be well hung - in this weather, about 10 days should do it. Wrap in fat bacon to keep it moist. I cover with foil and slow roast for longer than the recipe books say to make it really tender, basting every 10 minutes or so. Afterwards, I remove the foil and put it back in the oven to finish off for 1/4 hour or so. Quote Link to comment Share on other sites More sharing options...
The Sniper Posted December 15, 2004 Report Share Posted December 15, 2004 HG, Agreed. And if you want to do it the traditional way, you eat all the cooked bird ( the bones are so small and delicate ), except the beak, and then you use that as a toothpick !!! Quote Link to comment Share on other sites More sharing options...
Hammergun Posted December 16, 2004 Report Share Posted December 16, 2004 I don't eat the bones. Traditionally, the head was tucked round and the beak was inserted through the thighs to to truss the bird. In the same way, two pigeon feet are traditionally inserted upside-down in the crust of a pigeon pie. Still done today in rural areas. Quote Link to comment Share on other sites More sharing options...
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