At their best October to December. 

Hang until ‘high’ to allow it to yield its full flavour, when it is consider by many to be the best eating of all game birds.  At one tome woodcock was a breakfast dish and some still enjoy it as such.  It may also be served as a  ‘starter’ or a savoury. 

Allow one bird per person, minimum.  Woodcock, like snipe, plover and quail are not drawn before roasting.  The head is left on, skinned, the eyes removed and the beak used for trussing the bird. 

We recommend removing shot-damaged or bullet-damaged game meat before cooking to make the dish look more appetising and to avoid any lead contamination.

	Roast Woodcock
	Woodcock a la fine Champagne
	Woodcock a L'orange

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