Quote:
Originally Posted by John Dallas
For anyone who wishes it, I have a French recipe for eating the WHOLE woodcock, including the entrails. UURRPP
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I've watched a video of a French chef preparing the bird, removing the "trail" (entrails) and dicing them up with salt and some spices and sauteeing them in clarified butter, them stuffing them back in the bird and roasting it for another ten or fifteen minutes. The trail was then removed and spread on little cracker thingies and eaten..... yuch  (I mean there's dead worms and stuff in there -  .......... and then the rest of the bird was consumed with great relish. 
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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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