How To Prepare And Cook A Woodcock. TheScottReaProject.

How To Cook A Woodcock.This is,to my mind,the most detailed video on how to pluck,prepare and then cook a Woodcock in the traditional way,cooked with the guts left in and with the head left on.This is a much prized game bird,both sporting and culinary wise,a Rare top quality product,and i have filmed every step,up close and in immense detail,to achieve a fantastic traditional roasted Woodcock.Many thanks.

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TheScottReaProject.All About The Butchery,Preparation,And Cooking Of,Great British,Meat,Fish And Wild Game.By Scott Rea.Master Buthcher/Fishmonger.Former Butcher Of The Year.Self Taught Cook/Frustrated Chef.Cooking Simple And Delicious Seasonal Dishes Through The Year.Pleased To Meat You..
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[MrDeltrotter]

no scott, you were born at the right time to carry on these methods and pass them on, and hopefully there is some youngster watching who will carry them on till the next generation and so what I mean
regards again
bry

[jdiaz]

I wish I could give this video a thumbs up each time I watch it!

[WildGingerBruce]

That was awesome, Ive only known the theory of how to do this told to me by a 90 year old fishmonger. But in all my years as a butcher This is the first time Ive seen it done . Thank you for keeping these skills alive so it can be passed on to a new generation atb Bruce

[jesseryan]

Scott, you could easily be the chef of a world class restaurant.

[stuartgordon]

Scott, that Woodcock Recipe was, quite simply, the most stunning game dish I have ever eaten! Thank you so much for the inspiration and recipe

[TheRonnette]

You know how to cook anything! Your channel rocks....

[ogstopper]

Thank you Scott for doing great things for our sporting traditions and countryside culture! A fantastic film!!

[rogersmith]

well done scott, amazing natural cooking, just the way my french mother in law taught me, perfect, thank you for your great explanation the only way to cook woodcock

[kenhart]

I used this video today on my first woodcock. Took me 47 years to get one so don't lose hope. I believed I used a little bit too much wine and maybe a little bit too much. Brandy. I had some chicken broth instead of stock but that worked okay, it gave it a nice salty taste. It came out wonderful. Wonderful! I shared it with my neighbor and my son. Although it was just a small amount amount we were all very curious. The sauce was delicious, but as I said, I think I used a little too much wine.. I did try the brain. It wasn't bad. I'm still trying to figure out whether or not I liked it. And I only had a sandwich roll to use his bread. Will I liked your recipe? Thank you very much for sharing.

[charlietango]

Hi Scott, well I am one of the lucky ones that shot a left and right at woodcock, and it took me 45 years to get them, so now I have my tie, badge certificate along with my membership to the club, and I love watching your video's, as they are very informative as I also go out doing bushcraft / camping, keep them coming.

[emmaduncan]

can't say it's something I'd eat, but I love all the work that went into preparing and the presentation of it. It does seem very old fashioned, very elegant very Victorian.

[davidwilson]

That looked amazing, I'm so jealous. Back in the 60's a friend of mine was an apprentice gamekeeper in Warwickshire and just missed out on a left and right but got one of the birds and to this day is proud of that successful shot, he was 16 at the time, but he never got to eat the one he brought down. The old gamekeeper took it for his wife to cook, so John got none and neither did the wife.

[leighcheshire]

Shot my first woodcock and I am just prepping it to cook cannot wait to eat this epic bird, love all your videos Scott, thorough and old school style, I will update you on how I get on, many thanks and keep up the good work!

[spacecowgurltejas]

I empathise with your hearts desire at eating game in its more natural beauty. I believe it honors the life and the sustenance of the elements of how it lived, ie; environment of its own intake of food, age, gender, etc. Each animal or bird has a story like the one you tell of the woodcock. I am one eighth Shawnee and learned a lot from my grandmother. Every Thanksgiving she and I prepared whatever my Grandfather brought home from the mornings hunt. We always revered the gift of life, and said a silent blessing. Whether it was frogs we gigged, a sturdy raccoon, squirrels or an occasional snapping turtle (yum to have a female and cook the eggs inside), I've never been squeamish and your right on the queue as a person who is humbled. Thanks for all your sharing and look forward to seeing more! Salutations and light.

[NewAmericanWoodsman]

Well you've done it again. I watched this on the way to work and now I am absolutely useless for the rest of the day. The only thing I can think about is this dish. Truly a work of art. I am so grateful I stumbled upon your channel. Fantastic job at keeping it simple too.
A++ Brother.

[stripersniper]

I hunt woodcock in Connecticut and Vermont and usually bag 5-12 "Timberdoodles" per year. We are fortunate to have access to good coverts and good dogs and a daily limit of 3 per hunter is not uncommon. I came across a 1930's cookbook for game and love all the very classic recipes. Yours is a bit unique and I cannot wait until next season to try.
Cheers and thank you for sharing this!

[freddielerma]

Beautifully prepared. Savory indeed. Good work. Thank you for posting.

[dianewhitehead]

I have been given 2 woodcock, and although I knew they are a sort after dish was a bit reluctant to cook it, but not now.  Thanks Scott for this clear and practical demonstration, I know what we are eating tonight!

[robdenton]

Your project is amazing, it makes me feel very homesick. No woodcock in Australia.

Great to see all the traditional cooking kept alive

[marcosduran]

Dam!.... this looks like a 500 dollar dish, and I would gladly pay it just for a taste of such a rare bird and all the hard work! Plus it also seems like a really old dish and it would almost be traveling back in time!.... I hope I get to try this one day