Woodcock Recipe

[terrym]

From an another forum. This guy is legendary over there for his culinary skills. Enjoy.

The cant lose woodcock/venison/waterfowl/gamebird recipe

6-8 Woodcock -feeds 3 or 4 people
Fillet off breasts of the woodcock w/no skin
Cut off legs w/thigh, w/no skin.

Mix a marinade w/this:
Minced fresh ginger- about 3 quarter size pieces
Minced 2 large cloves of garlic
3-4 tablespoons of Soy sauce
1 tbs+- of brown sugar
Several drops + of Asian Sesame oil
Black pepper
1 oz+- hard liquor. (I used rum but whiskey etc would work)

(cut up some green onion-put aside)

Marinade WC meat for an hour or so.

Heat a pan w/1 tbs veg oil til smoking hot. Add meat and stir cook til meat turns color--keep heat high. Just a few minutes. Check to make sure it is rare! Dont overcook.

Just at end add a small handful of green onion.

Place meat on top of white rice or to side and add a little more fresh green onion on top.

Thanks to Ben Hong for providing me this recipe. This recipe will work well w/venison/duck and grouse

[finsfurfeathers]

I could see this recipe being good for early Woodcock however couldn't bring myself too use it on them mature butter balls.

[welsh]

Thanks, Terry. I was hunting for that one a couple of weeks ago. Good solution for the birds with 10,000 pin feathers or that are only part usable.

I like Hank Shaw's Woodcock Michigan (http://honest-food.net/2011/10/23/wo...ion-and-light/) but I've taken to adding the intestines to the sauce. I figure, if them Europeans can do it, I can do it too.

[fishhawk]

I just lightly fry them in butter with good results. Just be sure not to over cook them or they will have a strong livery taste.