Roast Woodcock

Preparation info
  • Serves


    • Difficulty


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By Tom Parker Bowles

Published 2013

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Beguiling brown eyes, an elegant, rapier-like beak and delicate black markings – the woodcock is an undoubtedly beautiful bird. Agile as a housefly and very hard to shoot. The eating is rather less refined. It arrives at the table roasted whole, neck lolling and eye staring blindly up. The skull is hewn in half to get at the brains, while the innards lie thick on a piece of fried bread. The flesh is rich, dark, with a hint of the pungent. For those who adore their game, it’s the best of the