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Brad Eden 
Group: Administrator/Moderator
Location: Central/Coastal Maine
Posts: 29919
Joined: Mar. 2002
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Posted on: Jan. 19 2010,9:20 |
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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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| Post Number: 2
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Lars
Group: 2013 CONTRIBUTING MEMBER
Location: Famous Potatoes
Posts: 8805
Joined: Nov. 2002
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Posted on: Jan. 21 2010,3:30 |
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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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That I am a saner, healthier, more contented man, with true standards of life for all my loiterings in the fields and woods, I am fully convinced. -John Burroughs (1837-1921)
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| Post Number: 3
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jkeb
Group: MEMBER
Location: ohio
Posts: 521
Joined: Oct. 2004
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Posted on: Jan. 22 2010,11:53 |
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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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| Post Number: 4
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J. Sappington
Group: MEMBER
Location: Md
Posts: 82
Joined: Oct. 2003
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Posted on: Jan. 27 2010,7:15 |
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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
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| Post Number: 5
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Brad Eden
Group: Administrator/Moderator
Location: Central/Coastal Maine
Posts: 29919
Joined: Mar. 2002
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Posted on: Jan. 27 2010,8:13 |
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That's great!
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| Post Number: 6
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chickenhunterbob
Group: MEMBER
Location: Winnipeg, Manitoba, Canada
Posts: 248
Joined: Aug. 2006
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Posted on: Jan. 27 2010,9:44 |
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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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| Post Number: 7
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| Post Number: 8
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chickenhunterbob
Group: MEMBER
Location: Winnipeg, Manitoba, Canada
Posts: 248
Joined: Aug. 2006
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Posted on: Jan. 30 2010,11:40 |
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(Ben Hong @ Jan. 29 2010,5:31)
QUOTE
(chickenhunterbob @ Jan. 27 2010,10:44)
QUOTE 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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| Post Number: 9
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Ben Hong
Group: 2013 CONTRIBUTING MEMBER
Location: New Brunswick, Canada
Posts: 16593
Joined: Jul. 2002
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Posted on: Jan. 30 2010,7:41 |
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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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I don't hunt until after noon.
If a man says something in the forest and no woman hears him, is he still wrong?
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| Post Number: 10
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chickenhunterbob
Group: MEMBER
Location: Winnipeg, Manitoba, Canada
Posts: 248
Joined: Aug. 2006
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Posted on: Jan. 30 2010,7:53 |
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(Ben Hong @ Jan. 30 2010,7:41)
QUOTE 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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| Post Number: 11
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Hub
Group: 2013 CONTRIBUTING MEMBER
Location: Minnesota
Posts: 4374
Joined: Dec. 2002
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Posted on: Oct. 06 2010,1:27 |
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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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“Most of all, he loved the fall.” --Ernest Hemingway
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| Post Number: 12
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CapT Art
Group: 2013 CONTRIBUTING MEMBER
Location: Southern Ma and Maine
Posts: 370
Joined: Oct. 2008
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Posted on: Oct. 11 2010,6:28 |
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Can you use any type of cooking oil ?
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| Post Number: 13
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12ette
Group: MEMBER
Location: W. NY
Posts: 3038
Joined: Mar. 2005
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Posted on: Oct. 11 2010,7:09 |
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Well, Ben this is just fantastic. Simple and direct, I love it.
Used basmatti rice w/ 1 star anise.
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| Post Number: 14
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MAArcher
Group: MEMBER
Location: New England
Posts: 2015
Joined: Mar. 2007
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Posted on: Oct. 13 2010,4:00 |
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Wow that looks good!
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A well regulated militia being necessary to the security of a free state, the right of the people to keep and bear arms shall not be infringed.
Your right to tote is what protects your right to vote.
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| Post Number: 15
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