The arrival of woodcock in late autumn is not heralded with the pantomime which greets the first grouse on the 12th of August. Nonetheless it is an aristocrat amongst game birds. Its dark rich flesh is better if hung for a week, and there is the bonus of delicious offal.
Don’t let the unappetising sight of woodcock devotees consuming the brains dissuade you from doing likewise. They are a delicacy.
Snipe are treated in much the same way except that they are small enough to grill, like chops. A gravy made from pan juice is the only sauce you need.
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