Hunting Woodcock, which we usually do in conjunction with hunting Ruffed Grouse, is an interesting and challenging sport. They tend to fly in a spiral, and many of us have a moment of remorse when we take one of these lovely little tasty birds from the dog.
The dog is needed not so much to flush them or point them as to find them when shot. Their camo is perfect.
Always make a sauce for them by sauteeing all of their innards and guts in butter and shallots, and shmooshing them up with a fork with a little brandy and pepper. There's no mess in there, because they conveniently flush out their GI track when they flush.
Readers know that the best Woodcock recipe is Woodcock Ravioli in a splash of gibier sauce and shaved black truffle on top.
Currier and Ives' Woodcock Shooting: