WOODCOCK This is a sample recipe page from Recipe Girl. View ALL RECIPES Spice Up Your Recipes With Uncle Steve's:  Dried Chiles     Chile Powders     Grow Your Own Hot Spice With Uncle Steve's: Hot Chile Pepper Seeds This bird, just about the smallest upland game bird, has rich, dark meat with a distinct flavor. Along with quail, woodcock apparently has a scent that humans do not catch; many hunting dogs are perfectly willing to hunt them and point for the guns, but they simply refuse to pick them up or hold them if the birds are forced upon them. Whatever it is that turns off a dog, however, does not come through for humans. They are delicious morsels, particularly when served pink and moist. To a true fan, 3 or 4 woodcock would be considered only an appetizer. Jacqueline E. Knight

================================ Roast Woodcock Recipe By: Michael Loo Amount Measure Ingredient Preparation Method 1 Woodcock Fat bacon 3 sl White bread crusts removed 1/2 oz Foie gras 1 pn Grated nutmeg 1 t Cognac or Armagnac 8 Grapes peeled, seeded Pluck the woodcock but do not gut it. Truss it, bard it with fat bacon, and spit-roast it over or next to a hot fire for 18-20 min. Remove the entrails and discard all but the intestines. Meanwhile, fry the bread in the dripping pan or else separately in butter. Mince the intestines with foie gras and season this with salt, pepper, nutmeg, and brandy. Spread 2 of the slices of bread, halved, with this mixture and sprinkle a little more pepper over. Gratiner this in a very hot oven for a few minutes. Serve the woodcock atop the third piece of fried bread, with the 4 half-slices of bread around. Garnish with grapes and serve. ================================ Woodcock Legs Sauteed in Garlic Butter Amount Measure Ingredient Preparation Method 12 Woodcock legs 1 clove Garlic, pressed 2 tablespoons Butter 1 tablespoon Oil Salt and pepper to taste Melt butter and oil in a heavy-bottomed skillet and saute garlic for one minute, stirring so it won't scorch. Add woodcock legs and cook two to three minutes on each side, turning once to brown evenly. Don't cook for much more than five or six minutes in all.