It’s a Good Day When.......

[Tom Flanigan]

I'll refrain from calling you a heathen Dean, because you're a great guy. I've never tried them that way. I roast them in the oven with nothing on them but a bit of salt and pepper. Some put bacon strips across their backs, but I never do that. I don't want to introduce any "unnatural" flavors to my game. You are missing a treat with those little legs Dean. White meat and wonderful, although there is not much meat there. But those little legs are fat and you get a mouthful of great eating. If you have 100 or so woodcock they could make a meal in themselves.

[Dean Romig]

Originally Posted by Tom Flanigan

I've never tried them that way.

Tom, you really should try it one time - you owe it to yourself. Just unadulterated woodcock breasts sauteed in butter. But don’t overcook them!





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[Tom Flanigan]

Originally Posted by Dean Romig

Tom, you really should try it one time - you owe it to yourself. Just unadulterated woodcock breasts sauteed in butter. But don’t overcook them!

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I'll give it a try Dean. I'll just split the bird in half along the backbone and sauté the halves, legs and skin attached.