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4 responses to “Roast Woodcock Michigan”

  1. Carolyn

    I grew up in Michigan, with Dad bringing home woodcock every season. We preferred a light dredge-and-saute (in butter, of course), with home-grown beets and brussels sprouts on the side.

    Almost as good as fresh-caught, pan-fried whole brook trout with a side of morels and “wild” asparagus.

    What memories!

  2. Tony Sparozic

    I first hunted Woodcock with my Dad back in Croatia when I was a wee lad of 3. I went everywhere with him then and we hunted the upland birds there as well as the hares frequently. We came to the US when I was 6 and when I started hunting in the Catskills of NY and in Eastern Long Island, Woodcock where my favorites (if you have to pick favorites from all the great upland bird choices we have). The flights in NY where we hunted were not as strong in the 70’s and 80’s as I remembered them in Croatia but we had reasonable success… and enjoyment beyond measure. Preparing them for the table was always done in a simple fashion, much as you describe. Thanks for the great article!

  3. Peter

    For shame, Hank! the proper British way to prepare woodcock is to pluck the beast all the way to the bill, leave it ungutted, and cook it whole. It was served to me that way in northwest Connecticut by my hostess, she the American daughter of a kilt wearing Scot. didn’t go for the brain, myself…

  4. firwave

    Crisp here this morning in Maine (26°) so I thought I would start up in the sun to check for birds warming up a bit. My dog is not rangey, but where was she? Just down over the hill, where a little wetter, chasing woodcock around. I downed one and will have it for lunch. And you have captured why I can down ruffies & woodcock in a split second but the long pause and swing and miss on the duck. Lol. oy.

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