Got any Woodock left in the freezer?
The USA is unusual because wild game meat can not be sold in stores. All "game" meat sold in the US is farm-raised, whether venison, quail, pheasant, duck, or whatever.
That is the correct and righteous legacy of the devastating, 12 month/year market hunting of the past which devastated the seemingly endlessly abundant American wildlife populations.
There is no bird as special for the table as Woodcock, but you have to get out and shoot them yourself. One way to do justice to this diminutive bird (smaller than the European Woodcock) is a ravioli dish I learned from my Cordon Bleu chef friend.
Take a few Woodcock, and cut all of the meat off them - breast, thighs, etc. Chop the meat into roughly 1/2" pieces. Throw in a bowl and mix with a bit of sauteed very finely-chopped shallots and carrots, salt, pepper, a bit of fresh thyme and parsley and a little bit of truffle oil.
Take some wonton squares and brush some whisked egg on the edges as glue. Put a teaspoon or two of the mixture inside, then seal the squares tightly to eliminate any air inside, and place carefully into gently boiling water until done. It only takes a few minutes.
Serve two or three raviolis drizzled with somewhat reduced gibier sauce, with a few shavings of black truffle on top.
Can't be beat.
