What to do with Woodcock?!
- Thread starter User00047
- Start date
that's exactly what I usually do (it is delicious) but I'm trying to get a bit more creative with cooking these days
deerstalker.308
Well-Known Member
Guts in all day long, just remove the gizzard, you're missing the best bit if you remove them!
No chance! eeeuurgh!! how about I package all the guts up in a parcel and send them to you for a Christmas treat!
Haha! That made me laugh.
Guts in or out you should leave the head on so you can use the beak as a straw for the gravy.
surely that doesn't actually work?
deerstalker.308
Well-Known Member
Each to their own, don't knock it til you try it though, you're missing out, the head should be retained, brains eaten too and then the skull can be used as a spoon for the gravy, never tried using the bill as a straw though, just always used it as a trussing skewer during cooking.....
I don't really fancy the idea myself.......it's just the thought of the slimy, blue, worm-filled guts.......they may well taste fantastic but it just doesn't seem right
basil
Distinguished Member
+1 guts in' truss the bird with the beak, pop the eyes and gizzard only.
and don't roast it, you'll have overlooked meat and soft skin. Instead simply brown in a cast iron skillet then pop under a hot grill for 5-10 minutes. I Personally add a little more butter, lemon juice and pepper when under the grill and serve as is with a couple of bits of toast or fried bred. It's breakfast food after all.
and don't roast it, you'll have overlooked meat and soft skin. Instead simply brown in a cast iron skillet then pop under a hot grill for 5-10 minutes. I Personally add a little more butter, lemon juice and pepper when under the grill and serve as is with a couple of bits of toast or fried bred. It's breakfast food after all.
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A useful link there, thanks.
although one of the recipes says...............
"Chop up the intestine as finely as possible and press the carcass to squeeze out as much blood and juice as possible.
Add the intestines to this liquid, pour over a small glass of brandy and flame."
If you have to incinerate the guts to make them palatable, what's the point of leaving them in?
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basil
Distinguished Member
seibassman7
Well-Known Member
LOL it is a great resource you have put together and shared. I refer to it quite a lot and am very grateful for the effort you have put in getting it together. Regards sbmI don`t know and i don`t want to find out.
I just find the recipes and add them.
Loads of butter and steaky bacon, and a big slab of bread to rest the bird on. Eating woodcock is an indulgence! You don't have to eat the innards if you dont want to but opening the bird speeds up the cooking time and can lead to overcooking. Your gravy / juices will taste far nicer if the bird is left intact. Far better to move the bird to a slow oven when the meat is still bloody and let it rest. I eat all and was a bit surprised a few years ago when I was slurping away at the innards and I met an inch long hairy caterpillar! The received wisdom is that waders sh~t when they flush so what's in the innards is digested and therefore food by another name!
Can you lay hands on 'The Game Cookbook' by Clarissa Dickson Wright and Johnny Scott ? Its a good read as well as a cook book.
Bon appetit. Ion
Can you lay hands on 'The Game Cookbook' by Clarissa Dickson Wright and Johnny Scott ? Its a good read as well as a cook book.
Bon appetit. Ion
They are tasty enough but to me they seem a bit overrated, when you consider what you get paid for a pheasant, and while the price does go up and down it seems strange that I can get £7 - £9 for a woodcock.
Cascade
Well-Known Member
Bloody hell Boggy! I didn`t know you were into the "Girly Toy" business, you need to talk to Ann Summers I`m sure she could get you more than £9 for a WOODCOCK especially if it goes up and down
Bob
rick6point5
Well-Known Member
Several methods i am aware of , all the above i have tried and will eat any of them as all ways are delicious, but do like the following which i will be given when with my village friends in Cyprus, unusual and possibly unknown to many of you i expect.
Bekatses me Saltsa Tomata
2 woodcock 250ml dry white wine 500ml ripe tomatoes, finely grated 100g butter 50g onions, finely sliced 4 tbsp parsley, finely chopped 250ml hot water
Pluck and draw the woodcock. Reserve the livers and chop finely. Wash the birds then halve them length ways. Pat dry with kitchen paper and sprinkle with salt and black pepper. Melt the butter in a saucepan and use to fry the birds until nicely browned all over. Add the liver and fry briefly then add the onions and parsley. Fry for 2 minutes and pour over the wine. Bring the mixture to a boil then add the grated tomatoes and the water. Reduce to a simmer, cover the pan and cook gently for 90 minutes, or until the woodcock are tender. Serve hot.
Bekatses me Saltsa Tomata
2 woodcock 250ml dry white wine 500ml ripe tomatoes, finely grated 100g butter 50g onions, finely sliced 4 tbsp parsley, finely chopped 250ml hot water
Pluck and draw the woodcock. Reserve the livers and chop finely. Wash the birds then halve them length ways. Pat dry with kitchen paper and sprinkle with salt and black pepper. Melt the butter in a saucepan and use to fry the birds until nicely browned all over. Add the liver and fry briefly then add the onions and parsley. Fry for 2 minutes and pour over the wine. Bring the mixture to a boil then add the grated tomatoes and the water. Reduce to a simmer, cover the pan and cook gently for 90 minutes, or until the woodcock are tender. Serve hot.
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