Unpopular opinion but woodcock is one of the best tasting upland game birds in North America. You have to lean into the underlying liver flavor and for the love of all things holy, do not overcook it.
This is my favorite way to prepare the breasts. Sous vide with herbs de provence and butter. Pulled when rare and then seared in a screaming hot pan. Served on toasted baguette with melted brie, cherry preserves, and chives.
by UPNorthTimberdoodler