As for gamebirds tasting like liver, author Stephen Bodio has this to say: “Also notice the color of the cut flesh. Like all good Woodcock (and snipe) cooks, he sort of passes them through a very hot oven. I get tired of hearing how dark- fleshed birds “taste like liver”- good LIVER doesn’t taste like liver when it is cooked rare, turned over quickly in hot bacon fat and butter. My disgusted French- born gourmand friend Guy de la Valdene, after he read an American recipe for woodcock that involved two cans of cream of mushroom soup and an hour and a half in the oven, wrote (in Making Game in 1990): “As this recipe negates the whole reason for killing the birds in the first place, why not take it a step further and poach the Woodcock overnight in equal parts of catsup, pabulum, and Pepto- Bismol.” Gil
... cream of mushroom soup...“As this recipe negates the whole reason for killing the birds in the first place..."
Absolutely correct. We have a weekly long running outdoors show here and the 'wild game cooking segment' used to feature a woman named Kathy who dumped canned mushroom slime on everything, no matter what it was, every week. Enough to gag a maggot.
I've had grilled marinated dove bacon wrapped with a slice of jalapeno. It's delicious.
I see no reason why they couldn't be pan fried in fresh corn oil after being dredged in Drake's Crispy Fry Mix and served with a dipping sauce of your choice. That's my favorite way to cook pheasants.
"The price of good shotgunnery is constant practice" - Fred Kimble
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