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Sidelock
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I used to bag a woodcock now and then chasing singles from a bobwhite covey rise down into the swamp. I just gutted & skinned'em and fried them with the quail. Aweful, they even contaminated the quail they were cooked with. I think they should be given protected status like Eagles and Buzzards to prevent the horror of eating them...Geo

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Originally Posted By: ClapperZapper
I eat them guts and all.

I've posted the process here before.

Look at the Scott Rhea project on Youtube for his down scale efforts.

I love them both roasted sitting on a toast raft surrounded by a sauce made from the entire trail (in the style of Escoffier), as well as surrounded by a moat of fresh Cumberland sauce.

Additionally, the skull is pricked open like a potato crisp with the lower beak, and the brain scooped out on its tip, like a delicate, creamy, jelly bean.

c'est Manufique! (Sp)



I have read this before on this and other boards where hunters post. I have to say, and this is purely my opinion, that this still sounds as disgusting here today as it did the first time I ever saw it written!! I have never eaten woodcock/snipe but would certainly like to try it. But, I will leave the insides of the bird to the trash just like the insides of all the other gamebirds I eat. I can only wonder that if one would eat snipe guts, would you also eat chicken the same way???


Perry M. Kissam
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Sidelock
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Sidelock

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Woodcock etc..
I really appreciate this thread as it deviates from the
never ending ammendment 2 disputes/insults...
So here is some info ..
In the wine pubs of western Vienna you cold hear a
cynical song which reads...
" Wer a goed hot isst an Schnepfen-dreck und
wer kans hot lasst den Schnepfen weg"...
(Schnepfen-dreck means "gut"and NOT junk....)
I will not translate it further, but my late mother
who learned to cook in a grand-bourgois household
told me that the woodcock-gut has been roasted....
To conclude on game meat in Central Europe:
- roe dear young in november/december is unbeatable
as everything on it is steak-like with beginning
game taste
- young WILD (non-reared) Hungarian partridge can not be bettered
by any pheasant or other bird
Guten Appetit and cheers
FN

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I am not in prime woodcock territory, but over the years I did kill a fair amount of them. I am NOT a cook, my Wife is a fantastic one, so I left their cooking entirely up to her. I did not really even ask her how she cooked them, but they were always good & I ate & enjoyed them. They "Did Not" taste like Liver, if they had I would not have eaten them.

I have never eaten liver, regardless of how it was cooked which tasted like anything other than Liver, & I don't like the taste of liver.


Miller/TN
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Medium rare sliced in thin strips.

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Clapper must be French.

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Oui, mon ami. He most likely likes ortolans as well. Le Reynard!!


"The field is the touchstone of the man"..
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Be strong, be of good courage.
God bless America, long live the Republic.
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Originally Posted By: John Roberts


After watching that all I can say is, Boy, was I wrong!
Definitely a dish you would pair with a Sprite.


_________________________
What time does Chick-fil-a open?

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John,
Thanks for sharing, but I'll stick to marinated breasts and legs! Still, I'll never know unless I try.
Karl

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