I am going to try this recipe on spruce grouse Jack, especially if I get one with spruce needles in the crop. And with duck and goose breasts also, which I have plenty of. I bet you could adapt it for woodcock. They are a dark meat and have strong flavor also. I found that out this winter when I ate the ones we got in Minnesota in October. Haven't eaten a woodcock since 1966 until these. I like the lemon juice soak for the apples before freezing idea also. I'm not going to tell my neighbor though; she just gave a bunch of us ziplocs full of hers as she was afraid they were getting to their limit on storage... First Fairbanks grown apple I've ever had.
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