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Cant Lose Woodcock Recipe


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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.

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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:

Holy (friken) cow!   This is good. I cooked up a few tonight just as Brad originally specified.  Delicious! The only change I made was to reduce the marinade and make a sauce to pour ov

Happy 2017 T Day to all! Well we nixed the turkey till later, and did Mr Hong's Cant Lose recipe on some Michigan WC. It was awesom. As usual, didn't exactly follow the recipe, subbed in some nic

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And I thought you were a meat and potatoes guy. Those are the kind of ingredients J likes to work with. Sounds delish!
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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.
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J. Sappington

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  :D

Jim

4309060332_39520b9622.jpg

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chickenhunterbob

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.

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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.

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chickenhunterbob
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?

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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.

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chickenhunterbob
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

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  • 8 months later...
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.
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Wow that looks good!
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  • 1 month later...
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.

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