That looks like a nice day's hunt, Greg. It looks a little nippy in the Dakotas right now! Is it tough to operate the double triggers with heavy winter gloves? RE the woodcock, and as a Grouse hunter I often times just let them fly away because in terms of table fare they definately take a back seat to the delicate white meat of the Ruffed Grouse. But I have found a couple ways I like them. I always filet the breast from the breast bone and separate the legs at the hip joint, then sauté in butter, very rare. The legs are a whitish meat and are quite good. Another recipe is filet off the breast, then cut the breast in half and soak the meat in red wine for about an hour. Then a mildly hot pepper placed against the half breast, wrap in proscutio ham, or bacon, tooth pick, put on a hot grill and when the ham or bacon is done, off the grill for a quite tasty little appetizer.

Socialism is almost the worst.