Jump to content

Cant Lose Woodcock Recipe


Recommended Posts

This recipe is amazing. It recycles every year on the UJ BB for a good reason. Since it does, I don't feel silly for answering a 4 year old question. Not any cooking oil will work. There are 2 main reasons for this. The flavor of the sesame oil is a big part of the dish. The other reason is the high flashpoint for sesame oil. It can withstand high heat.

Mr. Hong can correct me if I'm wrong, but the dish is stir fried (or sautéed) in vegetable oil.  Though I'm sure peanut oil would be fine. The sesame oil is added, as you noted, as a very important flavor component.

Hey Ben - I did char sit on the BGE last weekend.  No smoke, good stuff!

Link to post
Share on other sites
  • Replies 61
  • Created
  • Last Reply

Top Posters In This Topic

  • Ben Hong

    9

  • Brad Eden

    8

  • chickenhunterbob

    3

  • 12ette

    3

Top Posters In This Topic

Popular Posts

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

Posted Images

This recipe is amazing. It recycles every year on the UJ BB for a good reason. Since it does, I don't feel silly for answering a 4 year old question. Not any cooking oil will work. There are 2 main reasons for this. The flavor of the sesame oil is a big part of the dish. The other reason is the high flashpoint for sesame oil. It can withstand high heat.

Mr. Hong can correct me if I'm wrong, but the dish is stir fried (or sautéed) in vegetable oil.  Though I'm sure peanut oil would be fine. The sesame oil is added, as you noted, as a very important flavor component.

Hey Ben - I did char sit on the BGE last weekend.  No smoke, good stuff!

The very distinctive, and strong, sesame oil is NOT, repeat NOT, used in frying or cooking. Us Asians use one or two DROPS at the plating for a flavour accent only. The reason that we do NOT use sesame oil for hot wokking is that it will impart a charred taste to a dish, indicating a low flash point or low tolerance for hot heat. Ever wonder why sesame oil, especially the best kind, is sold in tiny 3 oz bottles?

My preferred cooking oil is peanut oil (when I feel extravagant), but 99% of the time, I use canola or veg oil.

Long live the BGE!!!

Link to post
Share on other sites
  • 2 years later...

Just found this and can't wait to try it. I will, however, substitute maple syrup for the brown sugar, as we usually do here. Use it in everything where something sweet is required.

Link to post
Share on other sites
  • 2 weeks later...

Thanks UJ for a new awesome woodcock recipe. Made it tonight and you're right, "can't miss". As stated before, substituted maple syrup for the brown sugar, used Crown Royal in the marinade, and added mushrooms during the sauce reduction. Served with my wife's dilly beans and fresh sliced tomatoes from the garden, it was a delicious meal! Complimented with a bottle of red wine, can't wait for round 2 during bird camp. Next up is Uplander's grouse recipe!

IMG_2383.JPG

Link to post
Share on other sites

My bad, my wife had white, I drank the red. She took the picture, she's a better photographer!

Link to post
Share on other sites
  • 2 months later...
On ‎1‎/‎30‎/‎2010 at 7:41 PM, Ben Hong said:

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.

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 nice red cabernet for the bourbon, but it was great. Thanks again and cheers, Ben and Brad!

IMG_2276.JPG

Link to post
Share on other sites
  • 1 year later...
Chief Paduke

Has anyone on here prepared the marinade ahead of time, and kept it for later use? How long can you keep it refrigerated before it loses something? I was thinking of preparing a squeeze bottle to take on a three-week trip, where  food prep space/utensils and energy are lacking. 

Link to post
Share on other sites
SelbyLowndes

I'm not an old hand here, so this is the first time I've seen this recipe.  Looks like a keeper to me...SelbyLowndes

Link to post
Share on other sites
22 hours ago, Chief Paduke said:

Has anyone on here prepared the marinade ahead of time, and kept it for later use? How long can you keep it refrigerated before it loses something? I was thinking of preparing a squeeze bottle to take on a three-week trip, where  food prep space/utensils and energy are lacking. 

I can't see why that wouldn't work. 

Link to post
Share on other sites
  • 4 months later...
Mike Connally

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 over the breasts when done. 

My wife won’t eat woodcock but she had some and liked it. 

72AD94B2-B8A0-4E25-8513-99B2E12FCB53.jpeg

Link to post
Share on other sites
9 hours ago, john mcg said:

Could this recipe be locked down somewhere?

It is worthy.

It's already "Pinned" permanently to top of this Forum.

Link to post
Share on other sites
  • 3 weeks later...
  • 1 month later...

This question probably belongs in another, more appropriate, thread, but - how long is too long for a woodcock to age/hang in the fridge before picking or skinning?  Would you consider birds that have aged a week in the fridge ok?  Two weeks?  I know a guy that aged snipe for 3 weeks.  

Link to post
Share on other sites

Create an account or sign in to comment

You need to be a member in order to leave a comment

Create an account

Sign up for a new account in our community. It's easy!

Register a new account

Sign in

Already have an account? Sign in here.

Sign In Now



×
×
  • Create New...