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.
Joined: 04 Mar 2008
Location: Lowcountry Ga.
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
Joined: 12 Apr 2017
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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Joined: 09 Dec 2009
Location: Cheyenne, Wy
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.
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