Upstate NY timberdoodles

[Corey Barrette]

A week ago, enjoyed a morning in thicket of Fort Covington, NY, and our limit of woodcock with an experienced local guide and his well-trained and hard charging Drahthaar. These 3 were my friend’s first timberdoodles. I’m sure they won’t be his last.

[Corey Barrette]

Sorry. Posted this inadvertently in this forum meant for ‘Hunting With Parkers’. Anyhow, can’t figure how to re-locate it. Any help would be appreciated. Thanks.

[Dean Romig]

Certainly won’t be his last after he tries sauteed woodcock breast medallions.





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[Jeff Kuss]

I moved it for you.

[Corey Barrette]

Dean,

My wife and I enjoyed our medallions last week. What a treat.

[Dean Romig]

Take them out - they’re done.





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[Rick Roemer]

Nice pictures and good shooting

Could I get a recipe on the Medallions? Thanks

[Dean Romig]

Rick melt lots of butter in a hot skillet and when the butter is completely melted and sizzling drop the medallions in keeping them well spaced. After 1 minute - NO MORE - flip them over and in 45 seconds remove them from the skillet. They will be rare to med-rare and are delicious. They need NO other seasoning.


DISCLAIMER - This is not the recipe Corey used.


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[Andrew Sacco]

Cool post! I made roast woodcock with cumberland sauce last week. It was amazing but very labor intensive. I'm going to try this with the last bird I have still in the fridge from Saturday.

[Mills Morrison]

The boys and I had our local club cook my woodcock last year and it was some of the best wild game I have ever had. They agreed too

[Mike Koneski]

Mmmmmmmm, mudbat!! :)

[Corey Barrette]

Sorry for the late reply on my end. Just getting back to the site. See attached the recipe I used for additional resource.