My first CT Woodcock
My first CT Woodcock
Took my first brace of woodcock in my home state of CT this week. I've been carrying my 12 bore Sterly skeet & upland and its been wonderful!
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Jim Cloninger
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Re: My first CT Woodcock
Congratulations I33!
Goodbye Mandy, once in a life time hunting dog. I miss you every day.
Re: My first CT Woodcock
I've got 4 of these buggers in the freezer (legs and breasts on the bone) anyone have a good recipe? I've read about marinating them in Gin?
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OH Osthaus
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Re: My first CT Woodcock
first -do not over cook -
salt and pepper and sear both sides of a few breast fillets -in a non stick pan - maybe 15 seconds a side - reduce the heat and take equal parts dry red wine and balsamic vinegar (1/8 cup or so of each for four to six breasts ) and pour over it them - cook each side for a minute or so ( until done to medium i the middle) reduce the liquid to a glaze. -
a great appetizer to a game bird meal
salt and pepper and sear both sides of a few breast fillets -in a non stick pan - maybe 15 seconds a side - reduce the heat and take equal parts dry red wine and balsamic vinegar (1/8 cup or so of each for four to six breasts ) and pour over it them - cook each side for a minute or so ( until done to medium i the middle) reduce the liquid to a glaze. -
a great appetizer to a game bird meal
"If there is a heaven it must have thinning aspen gold, and flighting woodcock, and a bird dog" GBE
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TOOL MAN
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Re: My first CT Woodcock
Nice shooting. You will love 'em....honest....they taste just like, CHICKEN--- LIVER!!!! LOL!!!!
On the whole....I'd rather be in Philadelphia....
Re: My first CT Woodcock
We do the marinated breasts (soy sauce, olive oil, ginger) on a spanking hot grille. About seven or eight minutes tops. Must be served rare, or they are ruined in my humble opinion. 
Ithaca33 wrote:I've got 4 of these buggers in the freezer (legs and breasts on the bone) anyone have a good recipe? I've read about marinating them in Gin?