|
10-22-2018, 03:57 PM | #33 | ||||||
|
So let me know how you like the fileted breast medallions when you get around to doing it. Remember, 1 minute (max) on the first side and no more than 45 seconds on the flip side in very hot butter - then take them out of the pan! If they cook to "medium" they'll be overdone...
.
__________________
"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. |
||||||
10-22-2018, 04:11 PM | #34 | |||||||
|
Quote:
|
|||||||
The Following User Says Thank You to Tom Flanigan For Your Post: |
10-22-2018, 04:35 PM | #35 | ||||||
|
I only wish I could go back in time to the hunting haunts of my youth.
Someday I will, but I won't be able to share my experiences with anyone else... .
__________________
"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. |
||||||
The Following 3 Users Say Thank You to Dean Romig For Your Post: |
10-23-2018, 05:56 PM | #36 | ||||||
|
For anyone who wishes it, I have a French recipe for eating the WHOLE woodcock, including the entrails. UURRPP
__________________
"Striving to become the man my dog thinks I am" |
||||||
10-23-2018, 06:28 PM | #37 | ||||||
|
John,
The camp we have gone to the last 10 years has mostly European (French) hunters who travel to New Brunswick every year to hunt the Woodcock. I was told of their method of preparing and eating these birds and honestly didn't believe it until I googled it. Like Dean I breast all my birds and could not imagine eating the innards especially after the long trip back to France. |
||||||
The Following User Says Thank You to Larry Frey For Your Post: |
10-23-2018, 06:38 PM | #38 | |||||||
|
Quote:
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. ,
__________________
"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. |
|||||||
10-23-2018, 06:52 PM | #39 | |||||||
|
Quote:
|
|||||||
The Following 5 Users Say Thank You to chris dawe For Your Post: |
10-23-2018, 07:44 PM | #40 | ||||||
|
Ah Chris, you have a way with words. I'm still laughing. I completely agree with your assessment of eating woodcock guts.
|
||||||
The Following 3 Users Say Thank You to Gary Laudermilch For Your Post: |
Thread Tools | |
Display Modes | |
|
|