Brad Eden Posted January 19, 2010 Share Posted January 19, 2010 The cant lose woodcock/venison/waterfowl/gamebird recipe 6-8 Woodcock -feeds 3 or 4 people Fillet off breasts of the woodcock w/no skin Cut off legs w/thigh, w/no skin. Mix a marinade w/this: Minced fresh ginger- about 3 quarter size pieces Minced 2 large cloves of garlic 3-4 tablespoons of Soy sauce 1 tbs+- of brown sugar Several drops + of Asian Sesame oil Black pepper 1 oz+- hard liquor. (I used rum but whiskey etc would work) (cut up some green onion-put aside) Marinade WC meat for an hour or so. Heat a pan w/1 tbs veg oil til smoking hot. Add meat and stir cook til meat turns color--keep heat high. Just a few minutes. Check to make sure it is rare! Dont overcook. Just at end add a small handful of green onion. Place meat on top of white rice or to side and add a little more fresh green onion on top. Thanks to Ben Hong for providing me this recipe. This recipe will work well w/venison/duck and geese. And is good w/any gamebird. Link to post Share on other sites
Lars Posted January 21, 2010 Share Posted January 21, 2010 And I thought you were a meat and potatoes guy. Those are the kind of ingredients J likes to work with. Sounds delish! Link to post Share on other sites
jkeb Posted January 23, 2010 Share Posted January 23, 2010 Hell, Brad, you could marinate old boot soles in that mix and it would probably taste wonderful.. Just put the best parts of a nice doe in the freezer, so I'll be sure to give it a try. Link to post Share on other sites
J. Sappington Posted January 27, 2010 Share Posted January 27, 2010 Brad/Ben, Tried this recipe last night! Delish! Very good! Thanks for the recomendation. Here is a not so good pic but this is how it ended up. Dad brought some homemade oyster stew and some Merlot for dinner. Started things right with a Famous Grouse and Jamison toast! Once dinner and the wine was gone made some coffee with a touch of Venezuela Rum...lol Please excuse the Christmas dishes....need to put those away Jim Link to post Share on other sites
Brad Eden Posted January 27, 2010 Author Share Posted January 27, 2010 That's great! Link to post Share on other sites
chickenhunterbob Posted January 27, 2010 Share Posted January 27, 2010 Tried this last Friday with a few sharp-tail breasts after ice fishing, we can't shoot woodcock, but it was very good with the grouse, sliced into strips. Will most certainly make it again, still have probably ~40 sharp-tails in the freezer... Pretty sure this may have been the recipe (or a similar version thereof) that Craig (chiendog) had described in ND a while ago. Link to post Share on other sites
Ben Hong Posted January 29, 2010 Share Posted January 29, 2010 Pretty sure this may have been the recipe (or a similar version thereof) that Craig (chiendog) had described in ND a while ago. It was. Craig spent a week with us at our Little House on the Prairie before he met up with you guys. Link to post Share on other sites
chickenhunterbob Posted January 30, 2010 Share Posted January 30, 2010 Pretty sure this may have been the recipe (or a similar version thereof) that Craig (chiendog) had described in ND a while ago. It was. Craig spent a week with us at our Little House on the Prairie before he met up with you guys. That's right! Two more questions - he also mentioned "hot pan / cold oil" so...you heat the pan then add the oil and bird more or less at the same time? and... What about the marinade - discard or add to the fry? Link to post Share on other sites
Ben Hong Posted January 31, 2010 Share Posted January 31, 2010 Heat the pan, add the oil, wait for oil to reach smoking point, add meat. This is one of THE cardinal rules in everyday cooking. By doing this kind of searing you can cook like a chef. Little bits of meat (like woodcock and quail) demand that everything is done HOT and FAST, so the burner has to be at the max. all the while. Using this method to pan grill steaks and chops can give you results every bit as good as a gas bbq. As for the leftover marinade, try this: take out the meat, put remaining marinade into the pan, reduce, and pour over the meat. 3-4 drops (I mean only drops) of Asian sesame oil before pouring can delightfully change the whole dish. Link to post Share on other sites
chickenhunterbob Posted January 31, 2010 Share Posted January 31, 2010 Heat the pan, add the oil, wait for oil to reach smoking point, add meat. This is one of THE cardinal rules in everyday cooking. By doing this kind of searing you can cook like a chef. Little bits of meat (like woodcock and quail) demand that everything is done HOT and FAST, so the burner has to be at the max. all the while. Using this method to pan grill steaks and chops can give you results every bit as good as a gas bbq. As for the leftover marinade, try this: take out the meat, put remaining marinade into the pan, reduce, and pour over the meat. 3-4 drops (I mean only drops) of Asian sesame oil before pouring can delightfully change the whole dish. Much thanks, Sharp-tail (need to find a name, Ginger Sharp-tail maybe) is on the menu again tomorrow... Never before (last week) have I ever used (or heard of) Asian sesame oil, quite a find... thanks again Ben Link to post Share on other sites
Hub Posted October 6, 2010 Share Posted October 6, 2010 I tried this recipe out using a shot of 12 year old Jameson for the required liquor. The woodcock were marvelous. Even my wife liked them and she's not a big fan of the little brown bombers on the table. Link to post Share on other sites
CapT Art Posted October 11, 2010 Share Posted October 11, 2010 Can you use any type of cooking oil ? Link to post Share on other sites
12ette Posted October 11, 2010 Share Posted October 11, 2010 Well, Ben this is just fantastic. Simple and direct, I love it. Used basmatti rice w/ 1 star anise. Link to post Share on other sites
MAArcher Posted October 13, 2010 Share Posted October 13, 2010 Wow that looks good! Link to post Share on other sites
Backlash Posted December 13, 2010 Share Posted December 13, 2010 Wow that looks good! It was good. I tried this and despite my somewhat ham handed abilities in the kitchen, it came out outstanding. I want to try the marinade with a w'duck or teal. Link to post Share on other sites
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