WOODCOCK RECIPES ???

kells · 28-11-2011, 08:48

Just wondering has anybody got any decent woodcock recipes?

foxshooter243 · 28-11-2011, 15:10

Heres one thats not too big a handling

stevoman · 01-12-2011, 10:25

pluck and clean the woodcock. smear in english mustard salt and pepper snd put a knob of butter in the inside and leave overnight in tin foil. cook the next day in tinfoil for an hour at 190. enjoy!

GreyGooseHunter · 02-12-2011, 13:24

Might i suggest you get yourself a couple of Game cookbooks..Their loads out there..!! As the Irish sportsman is usually a One for the pot Hunter and uses all he shoots then a couple of good cookbooks are invaluable..Although there are plenty of recipes on the internet' a book is handier for reference..!!

Shellshocked · 14-06-2012, 10:44

I was just lurking through the forum and spotted this thread. Here's a recipe given to me by someone last year...they gave me the birds too, I had to cook I'm afraid. First off it calls for some potato cakes...!
Get about a pound of waxy spuds, 2 eggs whites, but only one yoke, a teaspoon of chopped capers and a dollop of French mustard. You need about 150ml of whipping cream and an ounce or so of butter...the real stuff.
Boil the spuds, drain 'em and mash 'em. Beat yer eggs and mix in the other stuff...I think they call it 'folding'..! When that turns to muck, form small cakes and fry in the butter till they are brown...not black.
Dont eat them yet...I'm serious they are sooo tempting.
Woodcock;
4 woodcock
4 fatty rashers.
4 ounces of butter
The sauce...
4 livers...w/cock, pigeon, chicken..that sort of thing
2 ounces of butter
1 glass of white wine and a tablespoon of stock
about a half doz juniper berries if ya can get em in superquinn or someplace
squeez bit of lemon too.
Preheat the oven to about 220c or 425f...no idea on gas marks sorry.
Langer the butter over the birds and chuck a rasher on 'em. roast 'em for about 15 min at most.
saute the liver in the butter an mash them. sieve it then. you now have puree so put that in the pan with the wine an stock an chuck in the berries season with lemon an salt n pepper simmer it for a few min. if you have any juice from the roast birds, chuck that in too. plonk the w/cock on the potato cakes...if you've managed not to eat them...and serve with the sauce.
.....damn it..now I'm starving!

Spunk84 · 14-06-2012, 20:14

Nothing better than a nice game pie

mike1977 · 03-07-2012, 13:23

Quote:

Originally Posted by stevoman

pluck and clean the woodcock. smear in english mustard salt and pepper snd put a knob of butter in the inside and leave overnight in tin foil. cook the next day in tinfoil for an hour at 190. enjoy!

thats the way to do it,grand and simple, few rachers over the top,wish i had woodcock in freezer

28-11-2011, 08:48	#1
kells Lance Corporal Join Date: Oct 2011 Location: The West Posts: 72 Rep Power: 2	WOODCOCK RECIPES ??? Just wondering has anybody got any decent woodcock recipes?

28-11-2011, 15:10	#2
foxshooter243 Capo Join Date: Jul 2008 Location: kingdom of Dalriada Posts: 7,225 Rep Power: 36	Heres one thats not too big a handling __________________ https://www.facebook.com/Irishshooter https://twitter.com/irishshooter https://www.facebook.com/irish.shooter.1

14-06-2012, 10:44	#5
Shellshocked Private First Class Join Date: Apr 2011 Posts: 33 Rep Power: 3	here's one for ya. I was just lurking through the forum and spotted this thread. Here's a recipe given to me by someone last year...they gave me the birds too, I had to cook I'm afraid. First off it calls for some potato cakes...! Get about a pound of waxy spuds, 2 eggs whites, but only one yoke, a teaspoon of chopped capers and a dollop of French mustard. You need about 150ml of whipping cream and an ounce or so of butter...the real stuff. Boil the spuds, drain 'em and mash 'em. Beat yer eggs and mix in the other stuff...I think they call it 'folding'..! When that turns to muck, form small cakes and fry in the butter till they are brown...not black. Dont eat them yet...I'm serious they are sooo tempting. Woodcock; 4 woodcock 4 fatty rashers. 4 ounces of butter The sauce... 4 livers...w/cock, pigeon, chicken..that sort of thing 2 ounces of butter 1 glass of white wine and a tablespoon of stock about a half doz juniper berries if ya can get em in superquinn or someplace squeez bit of lemon too. Preheat the oven to about 220c or 425f...no idea on gas marks sorry. Langer the butter over the birds and chuck a rasher on 'em. roast 'em for about 15 min at most. saute the liver in the butter an mash them. sieve it then. you now have puree so put that in the pan with the wine an stock an chuck in the berries season with lemon an salt n pepper simmer it for a few min. if you have any juice from the roast birds, chuck that in too. plonk the w/cock on the potato cakes...if you've managed not to eat them...and serve with the sauce. .....damn it..now I'm starving!

14-06-2012, 20:14	#6
Spunk84 First Lieutenant Join Date: Feb 2011 Location: Galway beside John Posts: 1,620 Rep Power: 15	Nothing better than a nice game pie __________________ I don't suffer from insanity; I enjoy every minute of it! I love Halloween, the one time of year when everyone wears a mask, not just me. People think its fun to pretend you’re a monster. Me, I spend my life pretending I’m not. http://www.irishshooter.com because i cant get in trouble for it here

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01-12-2011, 10:25	#3
stevoman Sergeant Join Date: Sep 2010 Posts: 261 Rep Power: 6	pluck and clean the woodcock. smear in english mustard salt and pepper snd put a knob of butter in the inside and leave overnight in tin foil. cook the next day in tinfoil for an hour at 190. enjoy!

02-12-2011, 13:24	#4
GreyGooseHunter Corporal Join Date: Nov 2011 Location: HappyHunting Grounds Posts: 131 Rep Power: 3	Might i suggest you get yourself a couple of Game cookbooks..Their loads out there..!! As the Irish sportsman is usually a One for the pot Hunter and uses all he shoots then a couple of good cookbooks are invaluable..Although there are plenty of recipes on the internet' a book is handier for reference..!!