Grilled Woodcock

[Griff557]

I've been "sharing" my woodcock the few years because they weren't all that great to eat but that may be coming to an end. A friend gave me this marinate recipe and it was great. I breasted the little buggers marinated and grilled them and put just a dab of Dijon mustard on them. I've also used it on ducks, coots, and venison.

Marinated Goose Breast Grilled

4 lbs. goose breast 1/2T. paprika
1T. garlic salt ( or powder) 1 c. salad oil
2T.oregano 1/2 T. vinegar
1/2 T. salt 1/2 T. chives

Cut goose breast into 1/2 inch thick slices. Combine above ingredients in bowl and pour over meat. Marinade meat in mixture for 3 days. Stir everyday. Cook medium-medium rare on grill or place meat on skewers.

[Steve Anker]

Ahhaaaah, yeah, okay, Oh yeah, gotcha,
we'll give it a try...sounds good.

we had a nice goose meal last trip up,
a stew made just like a beef dish, tasted great,
goose is much more user friendly I believe.

Woodies, I've discovered, can't be cooked too long, quick fry or broil and datzzzit.
Over cooked they taste like liver-y silly puddy...no thanks, pass the tater's please...

Hoss

[Avid]

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[Griff557]

Its woodcock season so I thought i would "Bump" this up......I grilled up some doodles for some "Non believers" this week and made believers out of them. Give it a try and you might be a believer to

[Moonsterman]

Hi,
Just wanted to say hi to other passionate wild game cooks. I started a new website this year after having become really involved in the coocking of wild game the past 10 years. PLease visit my site http://www.wildgamecook.us and see the various recipes I have there. You will find pheasnat recipes and venison recipes etc. I will be upoading to the site at a regular basis so you might want to bookmark the site.

[mustad]

I enjoy woodcock two ways:

1. Breasted out and sauted in olive oil & butter with salt, pepper and onion powder.

2. Plucked and aged for a week (reserver the livers). Then saute whole in olive oil at very high heat to brown. Remove and saute some onions and bacon. Finish woodcock with the onions and bacon. Take out and heat pan up to very hot. deglaze with red wine and chicken broth (doc's gamebird broth would be better). add butter and livers to thicken up and finish with sauteed wild mushrooms. This is really good, but takes some effort. aging the birds for the week really enhances the flavor.