May I offer my favorite recipe for the very best fileted woodcock breasts you'll ever dine on-
Bring your skillet to HOT with butter, olive oil and crushed garlic cloves just about sizzling...
drop in your woodcock breasts and take a sip of amber nectar. Don't talk to anyone or otherwise be distracted, but at exactly the 1 minute mark flip the breasts over and at the 45 second mark remove them from the skillet. Failure to strictly observe these time limits will destroy an epicurean delight few sportsmen have sampled.... most allow themselves to be distracted with such long-winded discussions and descriptions of "doggies" classic head-held-high point and the amazing luck of how he was able to tumble the beautiful sky-dancer at the very apex pf his rise above the birch-tops and cedars... because then it will have become seriously overcooked to the aforementioned "liver"....
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"I'm a Setter man.
Not because I think they're better than the other breeds,
but because I'm a romantic - stuck on tradition - and to me, a Setter just "belongs" in the grouse picture."
George King, "That's Ruff", 2010 - a timeless classic.
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