Woodcock recipes

[lking]

O.k. fellas, I need some help. I've checked the recipes section here and attempted to make the woodcock pate. It was o.k., but was the only recipe in the archive for woodcock.

If any of you have a way of making woodcock that you enjoy, please drop me a line. I've always deep fried them like nuggets in the past, but am looking for a new approach.

Thanks!

[2ESRGR8]

Woodcock

This my favorite.
Cut up some bacon and onions and fry it to almost ready.
Add woodcock breast that are cut into bite size pieces, basically one breast half cut again in half (quarters)
Cook it hot and fast in most of the remaining bacon grease along with finishing the bacon and onionsat the same time.
Add some creamy dijon mustard as its finishing.
This may take 4 minutes or so after the woodcock is added, stir once or twice.
Scoop it all out onto some paper towels to soak away some of the grease.
Eat it hot as an appetizer, meat, bacon, onions and mustard drizzle. YUM!

[ribsplitter]

the best ive ever tasted was a recipe from a grouse point almanac magazine you fillet the breast off and dredge in flour and fry in olive oil . after your done you take out the breasts and leave the drippings then add some red cooking wine and cook it like making gravy and keep stirring it until you end up with a glaze before as it starts to thicken add some cranberries to it and cook them in the glaze .. When its done pour it on the woodcock or grouse and have at it it was delicous

[Firemedic]

My favorite way to prepare woodcock breast is to sear them in clarified butter, 1 1/2 minutes on each side. Pour out remaining butter, leaving the fond (brown bits) in the pan. Deglaze with a Cabernet Sauvignon. After alcohol burns off, add 2 table spoons of currant jam. Heat, and serve the currant jam over the two breats.

[k9wernet]

I recently made a woodie stew that was the bee's freakin knees:

Prepare the breasts by dusting them with flour and your favorite spices (I used a 1/2 teaspoon each of cumin, rosemary, thyme, garlic powder, minced onion, chile powder, and just a pinch of cayanne (sp?) pepper). Let them sit over night.

Put 2-3 tablespoons of olive oil in a large skillet and let it get good and hot. Slap down the breasts and let them cook just long enough to sear the outside (let them get a little brown, but you don't want them to cook through).

Take out the breasts and set them aside for a minute. While the pan is still hot, add one onion rough-cut, and two cloves of chopped garlic. Add just a pinch of brown sugar to help them carmelize. As the onions turn brown, add in one 12oz bottle of Guinness EXTRA Stout. Reduce the heat and let this simmer for about 5 minutes.

Take your seared breasts and cut them into 1/2" to 1" cubes. Put them in a crock-pot and pour the Guinness/Onion mixture on top of them. Add at least 12oz of beef broth and two bay leaves. Let cook on low for 8-10 hours.

At this point, I throw in some big chunked up veggies: Carrots, potatoes, turnips and parsnips. You may have to add more liquid to cover them (equal parts beer & broth). If you like firmer veggies, wait to add them until the last 1-2 hours of cooking.

If you want a thicker stew, try adding a roux (sp): equal parts flour and butter, melted in a saucepan until it takes on a nutty smell. Add one or two tablespoons towards the end of your cooking.

Hopefully you'll enjoy this melt-in-your-mouth woodcock stew!

[ruffin'it]

First I filet the breast from the bone, this can be done without sacraficing any of the meat. I then take a strip of thick sliced bacon and wrap each breast half individualy (you can also place a piece of bamboo shoot or water chesnut on the breast prior to wraping for added texture). I put a ka-bob skewer through the bacon and breast to hold everything together. Cook over high heat turning occasionaly until the bacon is done, The bird will be a nice medium rare.

[boots741]

We have tried several, but the one we like the best, is to breast it out, marinate the breasts in teriyaki sauce for as long as you like.
Then place a waterchestnut on the top, and wrap it in bacon, grill until medium rare. Good stuff.