Woodcock

[sandersj89]

Managed to bag a woodcock yesterday and wondered what people do to prepare them.

Do you stick with traditional approach and dont draw then?

Do you skin or pluck the bird?

[abolter]

Pluck and draw. 5 mins in a hot pan. 15 to 20 mins in a hot oven with a piece of bacon over it. Very dense meat but very tasty. I have never summoned to courage to leave the head on and eat the innards

[sam08]

i went out on a rough shoot yestrday and we caught ONE woodcock!!! only......
Dogs were excellent, guns were rubbish...lol

I was offered the woodcock but wasnt really sure how to cook it ......... but i do now...... thanks... lisa x

[Jack Russell]

outwith the breast not much meat on the Woodcock.... so simply de-breast it crowned - hot pan, dry fry for minutes so its still pink inside, let rest, deglaze pan with knob of butter and splash of sherry or brandy, melt spoonful of apricot jam into deglaze, pour in juices from resting bird - 30 seconds... slice and arrange on mashed celeriac - pour contents of pan over bird.

Less than 10 mins from start to finish - fit for a king!

[sandersj89]

THanks

On the menu for tomorrow night.....have some foie gras, might see if I can combine it in some way, very decidant!

[Canburne]

Up to you whether you gut the bird or not......

Into a roasting dish put a liberal glug of olive oil, thin onion rings, whole garlic buds (don't even bother to peel them), rough chopped peppers, courgettes, tomatoes, mushrooms, diced potatoes (leave skin on and dice about half inch bits), season with freshly ground pepper and salt and add some herbs if you want. Put in the top of a moderate oven for about 35/40 minutes.

Toast a slice of bread and liberally butter, put the woodcock on top breast down (skewer if necessary) and put some butter on the bird. Remove the roasting dish from the oven, clear and area in the centre and put the woodcock on toast into the dish. Return to the middle of the oven for about 30 minutes or until the juices just run clear (DON'T OVERCOOK IT)

Serve with a full bodied red wine and enjoy.

[(H)]

I came home with three woodcock last wednesday and hung them until yesterday (sunday) We had them for lunch but as they were my first I also could not do the head and trail thing.

Plucked and gutted them, stuffed them with black pudding, a rasher of streaky over the top of each bird (took it off after 10 mins) 15 - 20mins in the oven on 230degC. Served with game chips and spring greens that were cooked quickly in the wok with the barding bacon chopped up and added. Absolutely gorgeous!

[philip]

I have always roasted mine with a bacon wrap a round, no stuffing, as soon as I get home the birds are hung and a glass of 10 year + port is funnelled into the gut, hung for a week if the weather is cool. then cleaned and roasted as per - absolutely fantastic.

My lad has just boned out woodcock,Pigeon, Pheasant and Duck and placed inside a guinea fowl to cook, should be very interesting eating.