Cooking woodcock

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northern cajun
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Cooking woodcock

Post by northern cajun » Tue Jan 10, 2012 10:03 pm

How do you cook your woodcock?

I am curious I have heard of many various recipes and would like to try some.

I only cook them the cajun way. I will post a recipe first of we pluck all of our birds.
HAVE A GREAT DAY!!
GOD BLESS

DOGS COULDNT LIVE WITHOUT EM!!
NORTHERN CAJUN

Ken Lynch
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Re: Cooking woodcock

Post by Ken Lynch » Wed Jan 11, 2012 12:30 am

Something a little different for woodcock is the following:
Brest the woodcock or leave on breast plate.
Soak in salt water for about 24 hours.
Cook lightly in pan with some onions and butter until onions are transparent.
Let the Woodcock cool and remove bone.
Put Woodcock meat and onions into food processor.
Add garlic (chopped or fresh cloves) to taste.
Add olive oil to food processor until the consistency is like a pate.
Enjoy on crackers or toast.
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Ruffshooter
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Re: Cooking woodcock

Post by Ruffshooter » Tue Jan 24, 2012 10:22 am

breast out the meat. pound flat, season with you favorite seasoning, (old bay or a pork rub) slice a halepeono lay it in there, roll it up wrap with bacon, cook till bacon is the way you like it. Stuff it in your mouth. They are the best Horsederverssssss

I also take the legs off leaving the feet. marinate or season and cook quick in the bacon grease. They are close as white meat. Grrreeeeeaaaat.
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northern cajun
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Re: Cooking woodcock

Post by northern cajun » Tue Jan 24, 2012 1:22 pm

Thanks gentlemen
HAVE A GREAT DAY!!
GOD BLESS

DOGS COULDNT LIVE WITHOUT EM!!
NORTHERN CAJUN

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SHORTFAT
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Re: Cooking woodcock

Post by SHORTFAT » Tue Jan 24, 2012 1:52 pm

Wisk a cup of honey into a cup of soy sauce... put it in a zip lock bag in the fridge for about 6-8 hours... grill and serve with wild rice... :wink: don't overcook!
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doco
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Re: Cooking woodcock

Post by doco » Tue Jan 24, 2012 2:15 pm

Ken Lynch wrote:Something a little different for woodcock is the following:
Brest the woodcock or leave on breast plate.
Soak in salt water for about 24 hours.
Cook lightly in pan with some onions and butter until onions are transparent.
Let the Woodcock cool and remove bone.
Put Woodcock meat and onions into food processor.
Add garlic (chopped or fresh cloves) to taste.
Add olive oil to food processor until the consistency is like a pate.
Enjoy on crackers or toast.
Hey Kenny

We do the same thing with Geese except we throw out the pate' and enjoy the crackers or toast. :lol: :lol:

Doc
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Bird Dog 67
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Re: Cooking woodcock

Post by Bird Dog 67 » Wed Jan 25, 2012 10:08 am

I've posted this in another thread but will share again because I like it so much!

Woodcock in whiskey cream Sauce

Sear salt and peppered filleted breasts on high heat in a neutral oil (peanut, safflower, canola, etc)
Remove breasts to a plate, drain oil from pan and add the following:

3 tablespoons butter
Olive oil
2 whole shallots
1 diced jalapeno seeded and de-veined
Sautee shallots until they are translucent

Deglaze pan with 1/4 - 1/3 cup of whiskey of your choosing, let reduce by half
Whisk in 1 pt of heavy whipping cream (or more depending on the size of the dish that you're making. I find that 1 pt is good for 2 servings)

Add breast meat back to the pan and cook to desired doneness. I find that rare - medium rare works best for dark meat birds. Serve over rice or noodles if you prefer.
Last edited by Bird Dog 67 on Wed Jan 25, 2012 10:37 am, edited 1 time in total.

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northern cajun
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Re: Cooking woodcock

Post by northern cajun » Wed Jan 25, 2012 10:26 am

Pate' I am going to have to try that Doc, has winter finally set in up there?
HAVE A GREAT DAY!!
GOD BLESS

DOGS COULDNT LIVE WITHOUT EM!!
NORTHERN CAJUN

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