Last Woodcock of 2023
 

Woodcock season is over in New York. Got 1 today with a 28ga repro. I am pleasantly surprised with this 28ga DHE Repro, it took 6 out of 7 birds shot at this season ,all with right barrel that's choked Q1. It's a joy to carry and shoot in the uplands. I took 1 grouse with it the only one I shot at. Grouse in New York have become so few and far its hard to even get a shot if you flush one. They flush far ahead of you and your lucky to get a far away split second look.

James, I'd sure keep that gun if you shoot it that well. Great photo.

Congrats James. Dandy gun.

Good shooting and great pic Jim !

I can still remember great flights in Orange & Rockland Countys and in NE Bergen in NJ back in the early 60's. Those were good days of my childhood with my Dad.

Bruce, I grew up in Bergen County, started bird hunting in 1972 when I got out of the Air Force. Orange county was loaded with grouse and woodcock. Then they all slowly disappeared as there was an increase in hawks, owls, coyotes, turkeys, fishers.

Woodcock table fair
 

Not having any woodcocks out west, are they good eating birds?

James: Please forgive this long delay in reply.

Where were you from in Bergen Co. ? I grew up in Norwood and then the family moved to Northvale when Meadow Brook Nursery was taken by the county to add 9 more holes to the Rockleigh golf course.

Larry, some will say yes,some no. I eat all that I shoot , I think they taste ok ,just don't over cook them.I also eat the heart and liver.

Bruce, I grew up in Dumont , while I was in the Air Force my parents moved to Norwood, I did live in Norwood for a short time after I got out of the Air Force.

Larry,
I think it's how they're cooked. If they are over cooked they taste like liver to me. I've tried mincing them with onion into a pate, sauteed quickly in red wine , spread on crackers , which was pretty good . The last couple, I simply covered them with a little salt and pepper, into a hot pan for 1 1/2 min ea side then 4 min. in an oven on 450. surprising it was like a tender steak.

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"....





.

Precise following of Dean’s instructions is the very best preparation. Simple and exquisite
JMHO

Dean, thanks for your recipe ,can't wait to try it out.

great recipes.....charlie

Where did you live in Norwood ? I grew up on Meadow Brook Nursery over on Piermont Rd. We moved from there to Northvale in 1961. I graduated from Northern Valley at Old Tappan in 1965.

My family has deep history in the Bergen County History.

Might have mentioned this before but here's why our woodcock never make it home from hunting camp...
Hot skillet, a little olive oil, herbs if you like but we go without. Chop the woodcock meat into small pieces. Drop into the skillet for 1 - 2 minutes. Brown but not cooked through. Then add them hot into your scrambled eggs or into an omelet. Yum.

Bruce, it was 8 Meadow Ct. My family moved there while I was in the Air Force.

Great photo