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 or bullet-damaged game meat before cooking to minimise any lead contamination.

List of recipes
Roast Woodcock
Woodcock a L'orange
Woodcock a la fine Champagne
Woodcock wonder