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Billy filled in for Floyd today and we planned to leave house at 7 am. I had to cancel because Willa had developed pustules on her inner rear thighs. She had the same problem last year and they were infected which put her out of action. Vet prescribed an antibiotic regime and said she didn't have to ride the pines. She believed they were fire ant bites. Billy was able to come and we left at 9. We found 7 or 8 in tight spots that prevented shots on flushes. Birds were skittish and most of the flushes were un-pointed. Billy's predecessor to the Diana grade 20 ga. Superposed, a gun he inherited from his dad. My R10 20. Bird had a bad feather day.


Caleb, my favorite way is to vertically roast them with skin intact and olive oiled, salted and peppered. The vertical roaster is fashioned from a coat hanger. 500 degrees, in the oven or on a gas grill turned up high, preheated with lid down, cooked rare to medium rare. Note the cast iron semi-skillet which prevents broiling. I serve with sauteed chanterelles.


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Dinner looks good! Rare doodles, I would not have guessed.

I have yet to collect one.

Just squirrels tonight for me, and probably for quite awhile. Gus is down with a bad foot.


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BrentD, (Professor - just for Stan)

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Brent,
Cooking woodcock rare is the best way I've found, after overcooking them when I began to hunt them. When cooked just right, they impart a taste like sweet liver. I generally marinate the breasts and legs. You really should come to woodcock country and try it, hunting them is addictive for sure.
I can't wait for October!
Karl

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Originally Posted By: Karl Graebner
Brent,
Cooking woodcock rare is the best way I've found, after overcooking them when I began to hunt them. When cooked just right, they impart a taste like sweet liver. I generally marinate the breasts and legs. You really should come to woodcock country and try it, hunting them is addictive for sure.
I can't wait for October!
Karl


As a kid I shot down trees trying to hit them in NE Minnesota. Now and then in the fall, I find them on my property here in Iowa, but I never have a gun in hand expecting them. I need to try harder.


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BrentD, (Professor - just for Stan)

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Originally Posted By: BrentD

As a kid I shot down trees trying to hit them in NE Minnesota. Now and then in the fall, I find them on my property here in Iowa, but I never have a gun in hand expecting them. I need to try harder.

The woodcock we killed back when quail were here stayed on the ground in swampy bottoms....don't recall ever seeing one in a tree.

I believe you got your cOcks confused "living on Dave's dOle Brentley"....

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Sorry Fred. You are the one confused. I never said they were perched in trees.


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BrentD, (Professor - just for Stan)

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Brentley you ever make that contribution to this website that you so freely use ?

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Of course not.


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Steve Bodio on "it tastes like liver" regarding dark-meated game, especially woodcock:

Quoted in full:


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."

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GLS;
What you call the semi-skillet in the part of the South I'm from we call a cornbread baker. Thin crusty Corn Pone bread is baked on it, my favorite type of cornbread. It's really good with some Jalapenos chopped up in the batter.
You can find these at Lodge, down here in South Pittsburg TN, just off !-24 north of Chattanooga. I still have one of these (Brand unknown) that belonged to my Grandmother, but the handle was broken off long before I had dealings with it. It had belonged to my Father's Mother, but she gave it my Mother after her & dad married. I've eaten a ton of pone bread made on that ole baker.


Miller/TN
I Didn't Say Everything I Said, Yogi Berra
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