Woodcock revisited, the treacherous (tasting) Timberdoodle

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Woodcock revisited, the treacherous (tasting) Timberdoodle

Postby Steve Anker » Wed Nov 10, 2010 8:42 am

-Alright now.....

We had em three different ways, barely able to choke em down, (clothes pin on my nose)

STILL, looking for a good recipe for woodrowz,

I may have to just cook em up with onions and bacon, floured and quick fried first in lard, in a beef broth mix crocked (pot) for a short time on low, served over noodles or rice,

whattaya think?
any other ideas?
anything that lets me remove the clothes pin would be greatly appreciated.

Hoss
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Re: Woodcock revisited, the treacherous (tasting) Timberdoodle

Postby Griff557 » Fri Nov 12, 2010 11:21 pm

Try the recipe I posted below......there enough spices in it you may be able to take the clothes pin off :lol: . Actually I thought it was more than edible

Scott
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Re: Woodcock revisited, the treacherous (tasting) Timberdoodle

Postby GPBLITZ » Sat Nov 13, 2010 3:21 pm

I like to pan fry. A little butter, A quart of good red wine, Some for the sauce about quarter of a cup, the rest for me :D . Garlic, pepper, Green peppers and onions sliced . Cook med. high hat. When the blood starts to uzz out the breasts are done.
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Re: Woodcock revisited, the treacherous (tasting) Timberdoodle

Postby huntvizsla » Mon Nov 22, 2010 8:13 pm

Steve,

this recipe convinced a "doodle hater" to start keeping the birds for himself, so hopefully you will like it too.

You will need:
Dark beer
tupperware or similar container to marinate the birds in
bacon (of course)
toothpicks (nice to have but not necessary)
salt, pepper, garlic

Throughout the day, as you harvest the doodles, clean them and put the breasts/legs (those are the better tasting part of the bird but not much meat on them) in the beer to marinate for the day. Don't let the birds sit in the back of the truck to "season" in their own juices till they get cleaned - I think that contributes to a stronger flavor. That evening season to taste, wrap with bacon, grill on medium heat to medium rare, and let cool just enough to not burn your mouth. Guaranteed to be tender and flavorful if you take off the grill soon enough. The sad part is there isn't much meat so this isnt your main meal, but it sure makes a nice appetizer to go with grouse.

I know everyone hates the idea of cooking in bacon (eat the bacon throw the bird away). One variation I want to try is brushing with olive oil instead, that will be next year.

I would be curious to know if you try this.
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Re: Woodcock revisited, the treacherous (tasting) Timberdoodle

Postby Steve Anker » Fri Dec 03, 2010 8:24 am

Awesome sounding recipe my VEEEEZLE Brethren, YEAH, I guess I do let em soak in the own nasty after zappin them and the long trek around in the pouch then in the cooler. Guess I could clean em as soon as we get back to the dog trailer, great idea. SURE, we have beer handy, that's a GIVEN....ahem......for medicinal purposes of course, can't have us getting dehydrated now.

We don't BAG but a couple few every season since we don't enjoy eating them. Usually we zapp a few, then move further up elevation feet dry to hunt grouse'ssses. Dogs smell better after days end too. Might have a new outlook on woodrow populations for next season NOW that we have a few good recipes to cook em up,

Thanks to ALL,
Steve "HOSS" Anker
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Re: Woodcock revisited, the treacherous (tasting) Timberdood

Postby woodboro » Wed May 25, 2016 7:11 pm

Many ways to cook them , but Iuse the same technique as I do for Duck.
Woodboro Timberdoodle
Dutch Oven
Line bottom with thickly sliced onions.
Stuff woodcock with apple slices and one garlic
Slice some potatoes, and carrots and spread around dutch oven.
Pour in 1 cup orange juice one cup of water.
Sprinkle with salt , pepper, basil and cayene pepper.
Take some garlic cloves and place a couple between birds.
Now the trick : take lettuce leaves and place over the legs of the carcasses.
They will wilt , but after 2 1/2-3 hours at 350 gas oven 330 electric oven , legs are tender.
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Red Wine
cottage cheese
(with dinner)
After dinner : coffee and cheese cake.
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