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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[@MrDel1969trotter]

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 on.....no what I mean regards again bry

[@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

[@TheScottReaproject]

thanks for your kind words Bruce. I to have only ever read or heard about it.and there was no videos anywhere on the subject.which is the reason I did it. so many people want to know about it or try it but there was no video to show how its done. so I decided to redress this.and hopefully I have achieved what i set out to do. one thing I will say is that is was one of the best culinary experiences I have had from start to finish and I'm really proud of the finished article.that is one of the reasons I started this whole project to show and document lost and slowly fading skills and dishes.and im loving the support and feedback im getting from good people like yourself who are genuinely interested in these skills, , and I am constantly amazed at all the amazing folk who watch and enjoy my channel it makes it all worth while, anyway Bruce thanks again .All the best. Scott

[@stananders474]

U r vile

[@jdiaz083]

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

[@TheRonnette4]

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

[@TheScottReaproject]

Ronnette Mckinnis Thanks Ronnette,much appreciated,all the best.Scott

[@coryknight7255]

Your the man Scott. Cheers

[@stuartgordon3768]

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

[@stananders474]

U r a vile disgusting excuse for a human.

[@jesseryan4053]

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

[@charlietango186]

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.

[@rogersmith1736]

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

[@gwdurham6654]

At long last. The authentic! Thank you very much.

[@TheScottReaproject]

Many thanks G W. Got to kerp it real.

[@davidwilson9264]

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.

[@ogstopper]

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

[@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.

[@TheScottReaproject]

cheers brother much appreciated many thanks. Scott

[@emmaduncan2991]

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.

[@freddielerma4642]

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

[@kevingodfrey7771]

I just ordered some of these for the first time, with no clue where to start. Thanks for great video 👍

[@briankelley9798]

I live in Mihigan and hunt every year with my American Brittany. We have a cabin and very year I shoot about 20 Grouse and 15-20 Woodcock. If you were in Michigan I would take you hunting.

[@jamespetkwitz8737]

Same here, Michigan has done great woodcock hunting. I do feel one thing is wrong with this style of cooking. I love to take the heart out when cleaning, cook it whole with the breasts and legs. They are Tiny little nuggets of gold, I wouldn't waste them like this.

[@mpan72]

This video was a must watch for me. A friend from work was given several geese by his neighbor, among the geese was an odd looking bird. He showed me a picture and I told him I think it was a woodcock. After some googlefu we found out it was, we also found out it was said to be the best tasting of all game birds. I asked him if it was as tasty as people were claiming and he told me he did not know because he tossed it in the trash. Seems he thought it wasn't edible. He told the man who gave it to him and the man gave him an odd look. He hasn't been as friendly since. Your video was amazing as always. I think we would be friends if we were neighbors. We share a love for simple things.Keep up the good work and I look forward to your next piece.

[@angeladonovan1369]

This looks absolutely beautiful. Something I’ve never had, but I still feel sorry for that lovely bird!

[@marcosduran1443]

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

[@leighcheshire7645]

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!

[@stripersniper4890]

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!

[@dianewhitehead2302]

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!

[@TheScottReaproject]

Diane Whitehead Go for it Diane,you will not be disappointed, trust me,it really is a special dish,please let me know how you get on either way,all the best.Scott

[@spacecowgurltejas3786]

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.

[@PrestonBozeman]

deep bro..

[@maggiemezher5221]

We live in lebanon and we hunt woodcock today, will definitely try it , it looks delicious

[@briargoatkilla]

Beautiful dish, Scott! I hunt some swamps in the low country of South Carolina where the woodcocks are as plentiful as the mosquitos. They are indeed a good eating bird.

[@TheScottReaproject]

briargoatkilla Many thanks,your so lucky to have so many,wish i was over there with you,it would be all we would eat,a top dish,all the best bro,cheers.Scott

[@foxylilmimi]

briargoatkilla wow I didn't know we had these in the us and if been doing research looking for where to find these here it may seem like a crazy question is there any way you could think of to catch one in a trap to breed them on a homest3ad like pheasants and quals, in a spacious but enclosed habitat, kind of like what people use for pheasants on homesteads

[@engsetters4633]

I'm in the north part of the state, need to make a trip to the low country.

[@TheScottReaproject]

Nice one brother, thank you.

[@flouflout]

Well done Sir. Thanks for keeping English traditions alive.

[@leighcheshire7645]

Wow what a recipe! That is truly delicious wouldn’t want to eat every day a real treat!

[@datbirbdude5716]

This is my favorite birb

[@donhughes8465]

Thanks for this video. I had heard of Woodcock and that it was eaten whole but I had never seen the preparation before. Very special. Thank you.

[@robdenton5531]

Your project is amazing, it makes me feel very homesick. No woodcock in Australia. Great to see all the traditional cooking kept alive

[@Danny.._]

This looks so delicious. My mouth is watering. It's dangerous to watch these videos on an empty stomach!

[@barronredneck]

Next hunting season those are on the list.

[@brianmcnaughton8167]

My mouth is watering watching this

[@seansfc]

Beautifully displayed

[@nmaniacos]

Hello Scott! This is very interesting recipe! Here in Greece we hunt woodcocks but we cook them in a simple way, boiled with rice. Will try that next time. Thanks!

[@cockerlass1689]

Super… Tried this recipe and the sauce is heaven👌🏼

[@johnamriding6862]

Only had woodcock once: shared it with my late wife. She was very ill, so I had to do all the shopping. Came home with it and showed it to her: she never (in 40 years) ever swore, but upon seeing it exclaimed "Eeh, yon's a big bugger!!!" Happy memories...

[@evileye1983]

absolutely amazing to eat, the most wonderful and mysterious and secretive creatures, truly magical

[@btsaucedo1]

Wow, beautiful bird and very cool video. I too feel like I was born in the wrong century. I feel like I should have been born in the year 3050 because I really really want a hoverboard.

[@alexandermethven]

Well done scott rae from the disabled chef.👍

[@nigel900]

Looked delightful.

[@marckvaler3726]

Nice. I'm hungry now!

[@tcherry4450]

Beautiful!!!!

[@rogersmith1736]

the best of the best Scott

[@adriantyler6911]

Well that was certainly authentic! Hope I get to try it too one day. Well done.

[@pitbladdojoinery9902]

Cheers for this. Had a game night for Perthshire Gundog Rescue last night and this did the job perfectly, even though it was just allowing 8 people to try 3 woodcock between them. Might have been the first time I’ve cooked it, but it won’t be the last.

[@davidpoirier3647]

talk about using every bit! phenomenal video. How all game should be handled and used. Bravo!!

[@grw1935]

Wow looks fantastic! Having been in the trade 15 years, and a sportsman my whole life you sir is what its all about. Made your scallops and black pudding last night absolutely fantastic, just wish i could get woodcock in chicago! The boys and i at the meat market love your videos!

[@TheScottReaproject]

cheers my friend its much appreciated. say hey to the lads for me.all the best.scott.

[@afreewind7]

Watching your videos here in New Jersey, USA! Such an artist of the craft!!

[@TheScottReaproject]

Thanks Alex,its much appreciated my friend,this really was something a bit special which i hope came across in the video,all the best from over the pond,cheers.Scott

[@karlaclaudio87]

Scott Rea i love it finally a good channel u rock man!!!!

[@tymesho]

just the sauce was phenomenal. I also was surprised at the size of the heart, for such a petite bird, but flushing them in the woods here in Michigan, their flight capability is remarkable, so I see why the strength of these wonders match.

[@coldandaloof7166]

Just shot 1 today. Dog found 2 but I only got the one. Love these things. Gonna try it this way tomorrow.

[@joshcozatt4066]

Hey ho from Minnesota. Amazing. An absolute work of art! I've gotta try this.

[@rogersmith8339]

I managed two woodcock on beaters day this year, first on the normally toughest drive from a steep bank that delivers the stupidly high birds and the second from the fast and furious woodland drive which is the only one where I have shot a left and right pheasants.

[@4dzone]

That is truly a fantastic video. I bet it would be awesome with a rabbit or squirrel.

[@111fishkiller]

Scott(which happens to be my middle name) I grew up in the State of NJ. on the US. I hunted and fished on our farm and the surrounding areas of New Jersey. I grew up in the South of NJ. where the air and water were still clean. The Woodcock was a true treat in my house and we could actually hunt specifically for them.They make a hi pitched farting sound at night so,when U are hearing that noise all around the farm at night,it makes for good hunting. My Father is a WWII Veteran and a crack shot, he taught me to shoot at an early age and I ran with it. My Mother, being Pennsylvania Dutch was an excellent game chef. I have killed as many as 7 myself,in a single day.My specialty was shooting the heads off them while still on the ground.No shot damage to any other part.I finally ended up killing them with a pellet rifle. Never ate the guts,gutted and cooled them as soon as I got home.I have plucked a few hundred in my day and skinned twice that. Thank you sir for this wonderful recipe. Sadly i'll most likely never even see another Woodcock.. I moved to Jupiter Florida when I turned 18 and have never been back to NJ. in winter,when these birds are hunted.. Thanks again Scott, I'd give me Left NUT for one of those Woodcock rounds with the gut sauce and brandy!!! Jeff

[@deanedge5988]

Thank you.

[@SOUTHHUNTERS]

Nice and goodlooking mate,I'm fore sure going to try that one out!!

[@etamar3]

this is pure gold.

[@sammyb1929]

I agree with your friends you should have lived in the Victorian and Edwardian peroid they loved their game meat and proper cooking! King Edward thrived on his Shooting and game meat!

[@my7Cs]

Scott thanks for this... just eat my first Woodcock tonight.. top recipe came out gorgeous. keep my eye for my next one.

[@plipertyplap4899]

Fabulous 👌 👏🏻 👍

[@Fran_Tluanga]

we dont have woodcock in my areas and i found it on youtube videos, i really really like them, the way they walk, peent and their funny faces. Sad to see this video but its normal to hunt them if they are not endangered. still, theyre such a lovely bird

[@rens51]

will try when I can shoot woodcock in mid Jan, loved your pheasant video's and used them for Xmas diner, with great feedback!

[@markparrish5418]

You are an artists. I privileged to watch your skills.

[@jordankerry4259]

Excellent vid great help

[@Nice-music585]

awesome scott as always. very detailed and you leave nothing out. I wish your channel to keep growing and that you keep posting amazing instructional videos.

[@mumzly1]

I went hunting for these earlier this year, and lemme tell you, they are some seriously fast fliers. Faster than grouse, and hard as shit to hit.

[@chuckoaks6756]

it makes me ready to head for the woods. when I was a kid I could hear there wings as they flew over. like you said, if you can get one you're lucky.

[@tomdickandharryandthebutch9935]

Lol! Was just saying to myself the same thing regarding the amount. cheer, I still haven't tried woodcock because there's never any spare at the shooting club near grassington yorkshire.

[@patrickdemarcevol]

A UK friend of mine just smuggled 20 woodcooks he shot in Scotland, we're having an orgy in October down here in the South of France near Perpignan. As a chef, I can say this recipe I just watched is almost the same as we do over here, except the toast is a sort of side dish with the roasted tripe and all. Won't do that, I don't know what the birds have been eating up North! 😂

[@hohan118]

You're an impressive chef. That was a lot of work but the end result was beautiful. Cheers from Canada!

[@duckhunter8203]

Thank you Scott, very kind of you will look forward to it. ATB Iain

[@prestonworking]

Never ate a bird that way before, but by the way you cook I am willing to give it a go!!

[@PaulTreyvaudOfficial]

Looks fantastic Scott, great video!!

[@TheScottReaproject]

Cooking With Treyvaud Cheers Paul,all the best.Scott

[@brettkratt6154]

Great stuff

[@Nev36]

Dude this looks awesome. I wasn't sure about the guts to start with but once added to that sauce I really want to try it now. On another note I'm just fitting a new kitchen at the moment and can't decide whether to get a gas oven or electric. I really want gas but people have told me they're not as good. Yes I'm a newb when it comes to cooking! Thanks for any advice bro.

[@TheScottReaproject]

dude gas every time for me, instant heat and really easy to adjust. you know where you are with gas . ask yourself this . How many kitchen/restaurants cook on electric? not many at all.so there's my advice bro go gas power many thanks . scott

[@gorangrujicic7600]

Thanks

[@zorksox]

That was fascinating!

[@luckyfrenchies7153]

Got two this season. Cooking one tonight, not sure I'll be brave enough to eat it that way. But did look tasty.

[@bingus2241]

dude this is some master chef food right here

[@Forevertrue]

Remember the Sabbath day to keep it holey!! Thanks Scott for the old way to do it!! I agree about the quantity, you might try with Juniper berries as well in the sauce. It will make you smack your grandma!

[@MrDanbecker]

Great ..

[@thelairdmc]

Scott, you need to think seriously about a cookery school. Yesterday I saw prices for River Cottage cookery school. I believe you'll have a good attendance. I would definitely visit!

[@76honda76]

Let's start with a pair of newer, sharper , and better knife ?

[@m0dd3r]

Been watching you on and off for years Scott and just shot my first ever woodcock today while pheasant hunting with my pudelpointer merlin. Dog did a phenomenal job pointing it for me and I shot it close enough and at such an angle that it was cleanly gutted before it hit the ground (entrails were in a bush above it!). But I'm definitely psyched to cook it up and hopefully I get another and can try this recipe next time.

[@dvrn86]

What size shot are you using?

[@insidiousengineering]

Brains and guts??? Only you can pull that off Scott. Take a dish with some pretty off camber ingredients and make it into something unique and delicious. Great work Scott. I really like the suace with the "bones stock". Looks delicious. Any other birds that can be used to cook in this way???? Your cooking always leaves my mouth watering...even with brains and gurs

[@TheScottReaproject]

insidiousengineering Hi there my friend,you could do any bird like this,pheasant,partridge duck,but you could not use the guts in any of these birds,Woodcook is the only bird you can leave the guts in while cooking,but you can use the method of cooking using the carcass for any other game bird really,many thanks.Scott

[@mizzpoetrics]

Very interesting! Learned something new.

[@neilhandley5876]

Wow that was awesome video glad I found it got a woodcock wasn't sure how to prepare it your way looks better than what my uncle told me ie peel it fry the breast I'm gonna try your way hope American woodcock turns out looking and hopefully tasting as good

[@JaimeMartinez-iy8wb]

that looks REALLY good

[@BigT27295]

Awesome...

[@playing_jazz]

Just took my first woodcock in Tennessee. I shouted in joy when I hit it. Thanks for the method cant wait to enjoy the bird one more time.

[@hamzaa.8082]

beside the nice recipe, I loved the idea of the shooting club...

[@monto39]

I worked for a great chef near Philadelphia (Larbi Dahrouch, at the restaurant of Jean Francois Taquet) in the late 90's. Every yer the owner would go on a hunting trip and come back w/btwn 50 to 150 woodcock, a bunch of pheasant, a few grouse, and some other this and that. There wasn't a single spec of buckshot, so I assumed he trapped them. He mentioned once about holding trapped birds in the dark for a couple of days and they'd gorge themselves on corn mash then drown them in brandy - though not sure if these were treated that way. We would sit around for a few days plucking em all and getting them dressed for the freezer (while someone always kept watch in case a surprise health inspector visit). Them, and what I think was snipe were the best I've tasted

[@yyaammyy5836]

So beautiful cook 😋

[@Moorvale55]

Hi Scott, having watched all your previous videos I have to say that this "was your finest hour". A truly terrific vid re a very elusive game bird. I have been shooting for 47 years and have seen them but never shot one. A dvd and book are worth some serious consideration. You may have heard of a T.V. company called Fieldsports Britain, well, an email is on it's way to Charlie and David to suggest that this vid is included in their next broadcast. Many thanks for your time and effort, (it is appreciated), and very well done. ATB, Geoff.

[@TheScottReaproject]

many thanks Geoff, I really appreciate that comment, would love to do a book and dvd, you never know, maybe one day.i will look out for me on field sports Britain if the guys put it on.like you said this video was something special and I knew it had to be done respectfully and properly, and I think I achieved that ,and i am immensely proud of the finished product, as I think I captured how special the woodcock is, both sporting and culinary wise . Thanks again for your kind words, it means a lot . all the best to you . Scott

[@Moorvale55]

We are friends on Face book, so stay in touch.

[@TheScottReaproject]

I will do Geoff, thanks mate.

[@marshamunger6004]

Is the flavour and texture like Cornish game hens or of any pheasant? Or a bit like quail or dove ? Your presentation is the first I've ever seen. Thank you.

[@easyriderpappy4537]

Fabulous and all the best Scott.

[@gigioecu]

Always impressed Mr. Rae!

[@Archsorceror]

I bought one from Selfridges in London some years ago. I have to say- it did taste lovely. I certainly didn't eat the brain though and definitely not the innards! In fact, I may even have gutted it....cannot precisely recall. Anyway, the flavour is lovely- not as 'high' as pheasant or (my least favourite) partridge- to each his own. :) As long as this is a sustainable species.

[@diannetea]

lol I always wonder if your wife gets mad that you don't share, but then I pretend when you're eating off camera that you do so I feel better :D

[@jmhuffpuff]

Great - had never had one of these before (or even seen them) though I'd heard my m-in-law rave about them. We had three last night (my partner got them from someone shooting on his land) and we followed your instructions as to how to prepare them and it was brilliant! Ours were a bit bigger than those (maybe Irish birds are bigger?) and so needed a bit longer than 6 minutes in the oven (all electric though I'm more used to that). Great flavour, think I prefer it to pheasant, and you're right about the brain too, fantastic mildly nutty and creamy.

[@dantealighieri1265]

Saw this bird for the first time yesterday. Unfortunately it was a dead one