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Sidelock
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CZ, I live by the motto "if you have to eat a turd, don't nibble."
Didn't notice the melted fat. As for "gritty", just a tad and not like when I believed what I read about not washing chanterelle mushrooms and to simply brush them clean otherwise washing dilutes the flavor. BS. That epicurean episode was like chewing wet/dry sandpaper. Gil

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Gil,
Woodcock have no gizzard or crop.

When they take flight the pressure of their flight muscles empties their entire digestive track, which is why you see a stream commonly when they takeoff.

So, unless one of Yesterdays earthworms was full of sand, there just isnt much hard material in their digestive track by the time we get them.

with regards their fat, its molecular weight and flavor is quite unique.

Should you decide to roast one Whole at a later date, after the roasting, and while it is resting, take a teaspoon and taste the fat that renders out of the bird between the meat and skin.

It is far better than drawn butter.

I found Scott Reas recipe to be a bit crude, and his handling of the bird a bit rough, Escoffier has a much nicer rendition.

A whole roasted Woodcock resting on a toast raft surrounded by Cumberland sauce is a sublime meal.


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Sidelock
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Somewhat like eating "Hand-Slung Chittlings" huh?. I'll still take mine Creek-Washed. I have eaten woodcock, but not the Guts. I have also eaten chitterlings &hey are absolutely delicious.


Miller/TN
I Didn't Say Everything I Said, Yogi Berra
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What is the structure that isn't liver, heart or intestine that is firm and looks like a gizzard? Or is it the liver? I usually toss the innards; this is the first time I've eaten them. However, I am not bashful about eating the entrails of a boiled blue crab. Gil

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Their liver, when mashed to a paste and drizzled with Metaxis brandy is fantastic.


Out there doing it best I can.
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