Page 2 of 2 FirstFirst 12
Results 11 to 13 of 13

Thread: Woodcocks

  1. #11
    NaturalBushcraft Founder Ashley Cawley's Avatar
    Join Date
    Nov 2010
    Location
    Cornwall, UK
    Posts
    2,802
    Quote Originally Posted by J_P View Post
    They are very good eating all you do is pluck them head n all cut a slot at the drawing point and nip out their gizzard, then close the slit using their long bill as a skewer, put in the oven covered with a wipe of butter and some nice proper bacon strips, and cook on a moderate heat for 25 30 mins, then you take off the bacon and scrape out all the entrails liver kidneys heart etc, replace in the oven to crisp the skin, check it so it don't dry out. While its crisping up you get a small frying pan a nob of butter and splash of oil and chop the bacon fine add this and the entrails to the pan and mash it to a paste then add a good glut of red wine and reduce and thicken to a pate, take the bird and plate it and let it rest while you do some nice fresh bread toast and butter it, some fresh asparagus and/or seasonal veg the bird and the pate on toast it's one of life's real country treats and to be relished and appreciated.... Nom nom!!
    Just made me very hungry! Thanks for the recipe
    Ashley Cawley

    Youtube | Forum | Twitter | Flickr
    Leave No Trace

  2. #12
    Tribal Elder Metal mug's Avatar
    Join Date
    Dec 2010
    Location
    Devon
    Posts
    1,332
    Quote Originally Posted by J_P View Post
    They are very good eating all you do is pluck them head n all cut a slot at the drawing point and nip out their gizzard, then close the slit using their long bill as a skewer, put in the oven covered with a wipe of butter and some nice proper bacon strips, and cook on a moderate heat for 25 30 mins, then you take off the bacon and scrape out all the entrails liver kidneys heart etc, replace in the oven to crisp the skin, check it so it don't dry out. While its crisping up you get a small frying pan a nob of butter and splash of oil and chop the bacon fine add this and the entrails to the pan and mash it to a paste then add a good glut of red wine and reduce and thicken to a pate, take the bird and plate it and let it rest while you do some nice fresh bread toast and butter it, some fresh asparagus and/or seasonal veg the bird and the pate on toast it's one of life's real country treats and to be relished and appreciated.... Nom nom!!
    Quote Originally Posted by Ashley Cawley View Post
    Just made me very hungry! Thanks for the recipe
    A new approach to wildlife filming..................


    Bill Oddie: Cor look at that badger!




    [Cut to studio, Bill is tucking into a plate of badger and chips]




    Bill Oddie: Mmmmm lovely.


    Do you want to be happy or do you want to be normal?

  3. #13
    we get a few of them up here and i must admit the are dam tasty.

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
  •