(10/14/10) Woodcock hunt in N.E. Ohio along a major north to south tributary creek valley.
One of my go to woodcock haunts.
My favorite hunting pal and I bagged these and 4 others earlier in the week and cooked them up on the grill. Had about 10 flushes in an hour and a half on this day. Seems like one day they are here and the next day they are pretty scarce.
My recipe for grilled woodcock which turned out pretty good;
Dry pluck and gut birds
soak birds in kosher salt and water brine for at least 1/2 hr.
Brown crushed garlic cloves in olive oil to light brown,
add butter and melt into oil
add a bit of orange or lemon zest and stir for a couple minutes or so,(I prefer the orange)
pour into a glass or ceramic cup and let cool a bit.
Remove birds from brine and rinse and clean well
Split birds in half down breast and back lengthwise using a large, sharp butcher knife,
Coat birds with oil mixture
dust birds lightly with;
heat up grill on high, clean and oil the grates,
roast birds about 5 min per side with cover on grill to prevent flames.
eat em up with rice and vege and fav beverage and don't forget to share with your best hunting pal.
P.S. I often will let birds age in the fridge up to a week and it seems to improve flavor a bit. Half of this batch were aged the other were fresh.
Either way they are as good as eating "organic" can get.