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11-02-2020, 07:30 AM
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Certainly won’t be his last after he tries sauteed woodcock breast medallions.
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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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| The Following 2 Users Say Thank You to Dean Romig For Your Post: |
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11-02-2020, 08:51 AM
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I moved it for you.
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| The Following User Says Thank You to Jeff Kuss For Your Post: |
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11-02-2020, 08:18 PM
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Dean,
My wife and I enjoyed our medallions last week. What a treat. |
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| The Following 6 Users Say Thank You to Corey Barrette For Your Post: |
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11-02-2020, 09:06 PM
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Take them out - they’re done.
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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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| The Following 2 Users Say Thank You to Dean Romig For Your Post: |
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11-12-2020, 01:43 PM
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Nice pictures and good shooting
Could I get a recipe on the Medallions? Thanks
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A Dog, A Gun, and Time enough! George Bird Evans |
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11-12-2020, 05:32 PM
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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. .
__________________
"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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| The Following 2 Users Say Thank You to Dean Romig For Your Post: |
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11-17-2020, 03:03 PM
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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.
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| The Following 2 Users Say Thank You to Andrew Sacco For Your Post: |
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11-17-2020, 03:31 PM
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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
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| The Following User Says Thank You to Mills Morrison For Your Post: |
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Linear Mode
