Whats your favorite game to eat.

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Originally Posted by awbringl

I'm curious how you (or any members out there) prepare/cook their woodcock. I've got a couple of local spots that have been full of them the last few Fall's. Thanks :)

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Simple recipe I found on the web a few years ago that I have been using:

Step 1Clean the woodcooks and retain their giblets, if you wish, to make a sauce or stuffing. Use tweezers or pliers to remove any remaining pinfeathers, and cut off the head and neck.

Step 2Preheat your oven to 400 degrees Fahrenheit. Woodcocks have little fat under their skin to protect the meat, so brush them lightly with melted butter and lay a strip of bacon over each breast. Pin it in place with a toothpick, then arrange the woodcocks in a casserole or baking dish.

Step 3Roast the woodcocks for about 20 minutes, or 25 to 30 minutes if the birds are especially plump. Remove the bacon halfway through the cooking time, if you wish, to minimize its effect on the woodcock's flavor.

Step 4Remove the woodcocks from your oven and let them rest under a loose tent of foil for 5 minutes, then serve them whole or halved on rounds of toast.

When I was a kid, my uncle use to feed me moose burgers, been my Fav ever since.

[QUOTE][I'm curious how you (or any members out there) prepare/cook their woodcock. I've got a couple of local spots that have been full of them the last few Fall's. Thanks :)/QUOTE]

A simple method that works great is to simply fry the woodcock in butter med rare and salt and pepper to taste. Very impotent thou, do not overcook, meat must be pink in middle or woodcock will take on a very strong liver taste.

I love partridge! I haven't had it in years.

hands down caribou

Nothing beats a nice grouse. Panfried, little butter, salt, pepper....

Deer tenderloin is excellent but a nice Tom breast is runner up.

Elk for the win.

#1 would be Pheasant done up in the slow cooker !!
#2 would be Venison chilli, or a roast in the slow cooker done up with some nice red wine,
#3 would be blueberry fed Black Bear. Tried a slow cooked roast a few years back and it was FANTASTIC
#4 Moose meatballs!!

Still looking for a good recipe for Goose & Duck.

Hoping to bag my first Turkey this spring !

Ven. Especially the burgs

Venison Tenderloin and back straps....mmmmmmmm