How to prepare a woodcock - video

About our feeds

From guns and gundogs to the latest shooting news; the complete online network for the British shooting community.

| Next

How to prepare a woodcock - video

By Barnaby Dracup & Selena Masson

Wednesday, 16 January 2008

Shooting Times' game chef, Mark Hinge, explains how to prepare and dress a woodcock ready for the oven.

Click here to watch a video on how to breast a pigeon.

Click here to watch a video on how to skin a pheasant.

Social bookmarking links

Social bookmarking sites allow you to store, tag a...

Video: How to breast a pigeon

Click here to watch a video on how to skin a p...

Guns

Weihrauch HW60J .17HMR rifle

Weihrauch HW60J .17HMR rifle: In the Weihrauch HW60J Bruce Potts finds... Read more

Sporting Answers

How long does it take roe deer to move territory?

How long does it take for roe deer to move area after an old or domina... Read more

News

Electronic dog collar survey

A new survey aims to gather dog owners’ experiences of electronic... Read more

Comments

julian:

Mon, 7th Dec 2009 01:03:58

thankyou for that excellent vidieo on prepering woodcock for the oven,it will be very usefull for me and my friends in the comming mounths...if we are lucky enough to hit a couple on our shoot.thanks again for your time and efforts...julian P.S KEEP UP THE GOOD WORK

Joanne Clark

Mon, 21st Jan 2008 19:25:00

What a superb and helpful video! We had friends around for dinner and each had a woodcock. Of the four cooked, we did two with the innards and two without (drawn). As our friends were new to game we let them enjoy the drawn birds and then try some of the innards (mixed with some warmed brandy!). To be honest with a bit of convincing they sort of enjoyed it, but I would say for beginners to game - and let's face it we need to educate on game as well - then get friends into the sweet meat first, then let them experiment other things for themeslves. Thank you Shooting Times for producing the film. More, MORE, M-O-R-E!!

mary crofts

Fri, 18th Jan 2008 21:17:21

re:preparing woodcock I frequently roast woodcock, always entire and never ever draw them. The 'internal bits' are simply scraped out with a spoon, into a sieve, to be pushed through into the the gravy. The woodcocks' intestine is evacuated each time it flies - any problem solved. Please pass this information on to your readers, your video discards a fine taste experience.

What's in this issue?

Don't miss our partridge and duck special in this week's Shooting Times (on sale Wednesday 1st September).
Plus, how to save money on feed on your shoot and as his Labrador nears the end of her pregnancy, Tony Jackson gets ready for the new arrivals. For all this and much more get down to your newsagents today!