Gun Dog Forum

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.

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.

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.

Thanks gentlemen

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... don't overcook!

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.

Doc

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.

Pate' I am going to have to try that Doc, has winter finally set in up there?