Edibility of woodcock/snipe

Ain't neither worth heating up a pot.




So drop them sumbitches on my porch and I'll eat them.

if given the choice between woodcock and dove, I'd serve the dove breasts to my dog

Woodcock is phenomenal and incredibly tender. The few times I've cooked it were in a hot cast iron skillet and spooning a mixture of melted butter and bacon fat on the petite breasts. Then making a home made Cumberland reduction sauce with mayhaw jelly and creole mustard. The problem is you can eat 20 breasts and not be full. Basically woodcock is served as an appetizer to a main course

Yeah go on

Same as woodcock- delicious. Always cooked them down in a mangalite pot. You won't be disappointed.

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Go on...

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Traditional Cumberland sauce consists of the juice and zest from an orange and lemon. Cooked down with Redcurrent jelly, Dijon mustard, ginger, and port wine ... I improvised with mayhaw and creole mustard

Acquire zest from 1 lemon and 1 orange, then squeeze and save juice. Combine with 1 tsp. of fresh ginger and 1/2 cup of port - simmer in small pot over medium heat and reduce. Add 2 T of mayhaw jelly and 2 tsps of creole mustard. Stir and cook down for 3-4 minutes ... drizzle over grilled backstrap, seared duck breasts , hanger steak, etc...