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Brad Eden 
Group: Administrator/Moderator
Location: Central/Coastal Maine
Posts: 29892
Joined: Mar. 2002
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Posted on: Sep. 07 2011,11:41 |
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I decided it was time to eat up all the Woodcock I had left from last fall-given the hunting season is fast approaching. I dont usually wait this long to eat woodcock but last year was a particularly good year for woodcock gunning.
In the past I had found freezing woodcock for more than 6-8 months results in a bit of a taint to the meat. That was the basic field dress and into a ziplock bag and into the deep freeze.
But now I always freeze woodcock and (grouse) encased or entombed in water/ice inside ziplock bags. BIG DIFFERENCE.
I thawed them all out, fileted off the breast and cut off the legs and used the following recipe:
Can't lose Woodcock Recipe Topic
The meat tasted as fresh as it would have the day they were shot.
I took a few breasts, cut them in half, wrapped each in 1/2 strip of bacon and grilled them on the Foreman tabletop grill too for a pre-dinner appetizer.
My wife loves me even more after this dinner if that's even possible... 
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| Post Number: 2
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Rhode Island
Group: 2013 CONTRIBUTING MEMBER
Location: The biggest little city
Posts: 4947
Joined: Sep. 2005
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Posted on: Sep. 07 2011,12:22 |
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I've always frozen fish fillets that way, but for game meat I usually do the double cling-wrap/freezer paper combo. The only downside I can see to the water method is that if you are freezing a lot of birds its going to take up a lot of extra space pretty quickly.
RI
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If people don't occasionally walk away from you shaking their head, you're probably doing something wrong.
- John Gierach
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| Post Number: 3
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Wildbird
Group: MEMBER
Location: Andersonville, TN
Posts: 1525
Joined: Oct. 2009
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Posted on: Sep. 07 2011,2:23 |
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I'll have to try the brine method out. I had not considered that it would draw the blood out.
On a side note, do any of you use a device to find shot? I've looked at them several times.
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Jason
"Grouse tastes like success, vindication, and good times to me." - trust me, circa 2011
"The 2 I did manage to flush did the typical zag when I was set up for the zig." - Tom Avent on Southern Appalachian grouse hunting
"The ancient and timeless bond that humans have with dogs is unexplainable and should probably remain so. It is as old as fire." - Partridge Cartridge, so very wise
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pheasent 89
Group: MEMBER
Location: lafayette hills pa.
Posts: 440
Joined: Mar. 2009
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Posted on: Sep. 07 2011,7:58 |
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Alot of guys would use the 1/2 gallon milk cartons put the bird or fish in it and fill it with water and close tit ,the carton was even extra protection . But it is hard to find cartons anymore
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x Bred Pointer
Group: 2013 CONTRIBUTING MEMBER
Location: McAdam, NB Canada
Posts: 1955
Joined: Aug. 2005
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Posted on: Sep. 08 2011,8:34 |
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The last couple of years if I know I won't be eating them for a while, I have been freezing my woodcock fully feathered with entrails left in. I squeeze 2 or 3 into a medium zip lock and place these bags into another larger bag. Fresh as can be months later. They pluck harder but it can be done.
DO NOT do this with grouse as they should be drawn shortly after shot.
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Cairds Little Brynn. The next big hope.
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Ben Hong
Group: 2013 CONTRIBUTING MEMBER
Location: New Brunswick, Canada
Posts: 16577
Joined: Jul. 2002
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Posted on: Sep. 08 2011,9:47 |
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You guys exercise tremendous restraint as I eat my woodcock the same evening or next day after they are shot. 
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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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Iver
Group: 2013 CONTRIBUTING MEMBER
Location: couch surfing in Ontario
Posts: 2410
Joined: Sep. 2009
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Posted on: Sep. 08 2011,9:05 |
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I was doing the water block thing but switched to one of those air sucking sealing machines.... They seem to work great if you get the seal set properly.
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bosco mctavish - Posted on: Aug. 31 2012,5:08
Stuff it, glass-boy--I want to hear from the grouse-dog people.
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Peent
Group: MEMBER
Location: Minnesota
Posts: 1910
Joined: Oct. 2006
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Posted on: Sep. 08 2011,9:25 |
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I hope to never freeze another woodcock. My method this year will be to can them.
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| Post Number: 10
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wheil17
Group: 2013 CONTRIBUTING MEMBER
Location: Wisconsin
Posts: 1342
Joined: Mar. 2007
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Posted on: Nov. 01 2011,4:06 |
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(PartridgeCartridge @ Sep. 07 2011,12:21)
QUOTE
(Brad Eden @ Sep. 07 2011,11:41)
QUOTE But now I always freeze woodcock and (grouse) encased or entombed in water/ice inside ziplock bags. BIG DIFFERENCE. I do the same but the water is a light brine. Brine actually freezes colder than water and doesn't affect the meat. It also draws out any blood better once you thaw them.
I do exactly the same thing. Great results.
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Mike Krol
Group: 2013 CONTRIBUTING MEMBER
Location: Western NY
Posts: 1210
Joined: Mar. 2002
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Posted on: Dec. 21 2011,10:12 |
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Late to the party (as usual)... I used to freeze woodcock as described in a block of ice (although I never tried the brine concept)... worked well, although I found the woodcock breast would absorb some moisture in the freezing and/or thawing process (how to tell which??)... when cooked, it just wasn't the same as a fresh woodcock. For the past few years I have been freezing woodcock intact, feathers and entrails included... thaw and clean them on the day they are to be eaten, and I'm here to tell you, anyone would be hard pressed to tell which was the fresh woodcock and which was a year old if served side by side. Feathers do a wonderful job of preventing freezer burn... try it, you'll pleasantly surprised with the results.
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"Old pups with their souls in their eyes,
Own me for their lord and master" - Percy Blogg
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SODAKer
Group: MEMBER
Location: virginia
Posts: 1367
Joined: Dec. 2004
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Posted on: Feb. 08 2012,6:51 |
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Two other options:
1. vacuum pack
2. freeze the whole bird without gutting or feathering until ready to eat.
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Laminarman
Group: MEMBER
Location: Peoples Republic of New York: Upstate
Posts: 1186
Joined: Nov. 2010
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Posted on: Feb. 08 2012,7:39 |
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I've done the water thing, thought the meat got a tad mushy but wasn't sure if it was my imagination. PC what is your brine recipe, just lightly salted? I am a huge vacuum packer, those rock. For whole birds in feather, for plucked birds, for breast meat..etc. I'm eating venison over a year old and you can't tell. They're also great for marinating quickly.
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| Post Number: 14
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