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mcrewz
PostPosted: Fri Jul 14, 2017 3:49 pm  Reply with quote



Joined: 20 Jun 2011
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Location: Illinois

Very intriguing recipe. Cooks the bird with the innards and with the head on. Has anybody ever done something similar?

https://m.youtube.com/watch?v=tf4WeiAmuD8&feature=share
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PatrickB
PostPosted: Fri Jul 14, 2017 8:10 pm  Reply with quote
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Interesting video. Not sure if the WC across the pond taste different as they are larger birds but either way eating the head and innards doesn't sound appealing to me.
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byrdog
PostPosted: Sat Jul 15, 2017 1:28 am  Reply with quote
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More for you. None for me thanks.

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If you take Cranberries and stew them like applesauce they taste much more like Prunes than Rhubarb does ----G.M/
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tramroad28
PostPosted: Sat Jul 15, 2017 5:11 am  Reply with quote



Joined: 20 Jul 2011
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Such fare as that is most about the diner themselves and the image of old world traditional game dining……whether one wishes today to go all Jim Harrison as a trencherman is up to the individual.
I can’t judge and can only comment that the preparation and fiddly bits of the gourmand hold no appeal for me.

Woodcock are good cracker, as Andy Griffith might say…but, for me, only when the filleted breasts are prepared simply in butter and hit with high heat on each side barely sufficient to never reach beyond rare.
Then, no liver-ish taste is involved at all and one simply has a small comparison to lean beef.

We cook woodcock breasts in the motel and prior to dinner as an appetizer and topper fit for the day.
I'll leave the heavy lifting to others.
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Gil S
PostPosted: Sat Jul 15, 2017 5:44 am  Reply with quote
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Here's a comment by writer Steve Bodio about a photo of rare whole cooked woodcock as opposed to some recipes:
"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
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Savage16
PostPosted: Sat Jul 15, 2017 6:32 am  Reply with quote
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I can hear the screaming if I set that dish down in front of my wife for supper. Beaks and all Laughing Laughing Laughing

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tda003
PostPosted: Sat Jul 15, 2017 7:21 am  Reply with quote



Joined: 12 Apr 2017
Posts: 60
Location: St. Simons Island, GA

Many years ago, there was a Brennan's restaurant in Atlanta. I took my (now former) wife there for dinner. She ordered quail.

When they arrived, they were served in small baskets made by forming and deep frying hash brown potatoes between two sieves. She was repulsed that they'd been "cooked in their little nests". and wouldn't eat them.

I'm guessing that she wouldn't have much cared for whole beaked birds either.

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Gil S
PostPosted: Sat Jul 15, 2017 8:08 am  Reply with quote
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Plucked, drawn and quickly roasted on high heat. Served with wild-picked chanterelles. The skin, fat, legs and thighs are quite tasty and worth the plucking effort:



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byrdog
PostPosted: Sat Jul 15, 2017 12:49 pm  Reply with quote
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when I take 4 to 6 birds out of the 6 min. broil they look like little turkeys on the plate. just eat eat em with the fingers.

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ALWAYS wear the safety glasses

If you take Cranberries and stew them like applesauce they taste much more like Prunes than Rhubarb does ----G.M/
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Cheyenne08
PostPosted: Sat Jul 15, 2017 2:03 pm  Reply with quote
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byrdog wrote:
when I take 4 to 6 birds out of the 6 min. broil they look like little turkeys on the plate. just eat eat em with the fingers.


When I was in Germany 1961-1964, some butcher shops would hang pheasants with guts in for days outside their shops. How they were prepared for eating I haven't a clue.
Being a hick from Wyoming, I didn't really want to know. Wink

Dale

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Ray-citori
PostPosted: Sat Jul 15, 2017 2:13 pm  Reply with quote



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There are guys here in TX that age ducks like that for a week or so in a fridge. They claim it makes the meat tender and tasty.
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Cheyenne08
PostPosted: Sun Jul 16, 2017 7:23 am  Reply with quote
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Ray-citori wrote:
There are guys here in TX that age ducks like that for a week or so in a fridge. They claim it makes the meat tender and tasty.


Here in Wyoming we would call that "Rotten".

Dale

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Ray-citori
PostPosted: Sun Jul 16, 2017 8:11 am  Reply with quote



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Cheyenne08 wrote:
Ray-citori wrote:
There are guys here in TX that age ducks like that for a week or so in a fridge. They claim it makes the meat tender and tasty.


Here in Wyoming we would call that "Rotten".

Dale

Just no sense of adventure Laughing
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Cheyenne08
PostPosted: Sun Jul 16, 2017 1:04 pm  Reply with quote
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Ray-citori wrote:
Cheyenne08 wrote:
Ray-citori wrote:
There are guys here in TX that age ducks like that for a week or so in a fridge. They claim it makes the meat tender and tasty.


Here in Wyoming we would call that "Rotten".

Dale

Just no sense of adventure Laughing


I've done just about every thing legal and some illegal in my life. I was brought up to take care of the game I shoot in a manner of my father and his father.

Eating anything that has sat for days with the innards, is not "adventure" in my book, but to those who prefer to do such things, more power to them, just don't tell me I am wrong in my views.

Dale

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Ray-citori
PostPosted: Sun Jul 16, 2017 1:54 pm  Reply with quote



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Dale, I never said you were wrong or found fault with your opinion. I was just joshing you a bit with the last statement. It won't happen again, my apologies.
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