woodcock tablefare?

I love eating these little timberdoodles. I flash cook them in the pan with salt, pepper, garlic and a little rosemary. Cook them until done medium rare then throw a splash of brandy in there with a bit of butter to deglaze the pan. They are one of my favorites. They will taste like poop if you cook them too long. Kind of like doves.

we grilled up 2 birds last weekend and only put salt pepper and season all on them and they were awesome!! med.-med. rare doneness

Big, I have the same recipe. You couldn't put enough onions on these little guys. Cool bird though.

They are excellent. If you know how to properly cook them. #1. Always cook them medium to medium rare. Here are a couple of my favorite ways:

Fillet breast and marinade 2-3 hours in olive oil, soy, balsamic vinegar, chopped garlic, salt and pepper. saute in hot skillet for a couple minutes. Serve with sauted red onions. Adding chopped up precooked bacon is good opton.

As an appetizer I will wrap the breast fillet in bacon and add either a jalepeno, banna pepper or onion slice. Grill on medium high heat and glaze with a sweet bbq sauce or honey. Do not double wrap bacon. You want a thin wrap. When it is done the appetizer is done. I will do the same with strips of duck breast...

Put the bird in your favorite marinade for 5-6 hours. Then put the bird on a cedar baking board in an oven set at 325 degree's. Bake for about an hour. Take the bird out of the oven, salt and pepper to taste. Then remove the bird from the board, throw it in the trash, and eat the board!