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Sidelock
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Hallo, Felix-- Wie ghets mit ehen? OK--Who eats hot woodcock entrails becomes he who leaves it alone.. Lecker wie ScheiBkuchen auf misch, meine Fruend. Herr Fuchs-- Prosit

Last edited by Run With The Fox; 01/18/20 05:08 PM.

"The field is the touchstone of the man"..
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GLS Offline
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I cooked woodcock this afternoon in the traditional method in accordance with Scott Rea's video instructions posted by the OP above.

It's labor intensive and produces good results. I believe alternative methods such as described by others above are fine as well. A word about the traditional method: guts are left inside. It sounds rough, but consider this: Ever smell the insides of a gutted quail? Pretty bad regardless of how fresh. Woodcock have no smell when gutted. Maybe it's because nothing stays in the intestines for any length of time. Anyhow, the only complaint I had was the gravy was gritty. The gizard is not utilized, but perhaps sand is passed through the digestive tract and that's where I picked it up. The brain? Okay, not anything to write further about. The flavor of the meat was very good and the gravy not overpowering. I may do it again in the future, but I've done it once and don't see the immediate need to do it again.


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Sidelock
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wif nouf ketchup an lots o beer, hit might go down ok...

or mebbee it would be useful for catfish bait?

Last edited by ed good; 01/26/20 10:21 PM.

keep it simple and keep it safe...
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Sidelock
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GlS,
Thanks for the post, as I was curious about it after watching the video. You certainly have my Woodcock hunter's respect.
Karl

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Sidelock
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Im going to keep doing it my way.

That said, I havent made a specific woodcock trip in a very long time. I dont see them at the population levels I once did. I move a few of what I consider local birds, but, let them be unless the dog handles it very well.

Cool photos, Gil. Was your daughter in on that?

Best,
Ted

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Sidelock
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I've noticed my cat when it catches a bird eats every thing except feathers and beak. It must be good because shes real picky on bought catfood.


I learn something every day, and a lot of times it's that what I learned the day before was wrong

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Sidelock
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Nope, Ted, she's a 800 miles away. No birds pilfered this year from freezer by her or her brother. Gil

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Sidelock
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Well, that is good and bad. Wonder if she would have been game to give that meal a run with you.

Not trying to insult your cooking, but, a burger looks pretty good, from here.

The gunmakers I called on in France, thought they could find something I wouldnt eat. They were unsuccessful. But, I didnt love everything I ate on that trip, I just didnt tell them that.

Best,
Ted

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Sidelock
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Well done, Gil!

Myself, I like them roasted just a little bit more.

I'm surprised you weren't profoundly bashed here for your coprophagia.

How did you find the taste of their melted fat?

Next time, try a Cumberland sauce with it. The astringence is a perfect accompaniment to the roasted flesh.


Out there doing it best I can.
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Quote:
Anyhow, the only complaint I had was the gravy was gritty.


.. right there is where my interest waned.


Dodging lions and wasting time.....
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