How to Cook a Woodcock_Baking Techniques

How to Cook a Woodcock

The woodcock is a short, stout bird that only weighs about a half-pound, but within the legs and breast meat alone is enough flavor to make any game bird lover head immediately back out to the forest for more. When roasted at a high temperature, the birds release an even balance of fatty, gamey and lean notes. And perhaps the best part is the golden brown and slightly salty skin that holds all those flavors in. Most people can easily down two woodcocks in one sitting, but if you're really hungry or just wanting to try something new, remember that the bird's insides—aka the "trails"—are a delicacy.

Things You'll Need

Oven-safe frying pan with lid
Butter
Seasoning

Tongs
Meat thermometer

Roasting

Preheat the oven to 450 degrees Fahrenheit.
Clean the woodcock in cool water to remove any dirt or blemishes on the outside. Season it with salt and pepper to taste along with any other spices you enjoy on game bird. Thyme and rosemary are popular with woodcock. You'll be using butter, so reduce the salt to at least half of what you'd normally use.
Place the oven-safe frying pan on a burner, turn it on to medium-high and melt 1 tablespoon of butter for every 2 half-pound woodcocks. Move the butter around with tongs to coat the bottom of the pan.
Tie the woodcocks' legs together with kitchen twine while the pan preheats.
Fry the woodcock for 1 minute per side or until the entire surface has a golden brown color. Some chefs recommend not frying the breast, as frying it may cause it to overcook in the oven.
Place the pan in the preheated oven and roast for 15 to 20 minutes.
Remove the pan and insert a meat thermometer into the middle of the breast. Although the meat may be pink, if the internal temperature has reached at least 165 F, it is safe to eat.
Untie the woodcock's legs and remove the trails once the bird has rested for a few minutes. If it's still too hot, use a spoon or knife.

Braising

Split the woodcock in half down the middle of the back. Use a sharp knife to cut through any bone or tough cartilage.
Rinse the woodcock in cool water to remove any dirt or blemishes and then season it with salt and pepper to taste, and other spices like thyme and rosemary.
Melt butter in a frying pan preheated to medium-high. Use 1 tablespoon of butter for every 2 half-pound woodcocks. Move the butter around so that it coats the bottom of the pan.
Place the split woodcocks in the preheated frying pan and brown all sides. This should take about 1 minute per side.
Add 1/4 cup of white wine or broth and a splash of lemon juice to the pan per half-pound woodcock.
Reduce the temperature to medium-low, cover the pan with a lid and cook for 15 to 20 minutes.
Insert a meat thermometer into the thickest part of each halved woodcock once 15 minutes are up. The temperature should be at least 165 F before consuming.

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