Woodcock (oven ready) Select:Whole bird (plucked but not dressed) Best cooked long and slow

Best cooked long and slow in a casserole or hot pot

in a spot of white wine and a couple of shallots for 2 hours at about 120-140 deg

Unprocessed in feather options are also available but please read our advice on buying in feather

Season: December - February

Place into the preheated oven and roast at 180C for15 minutes per 500g

Woodcock (oven ready) Select:Whole bird (plucked but not dressed) Best cooked long and slowSeason: December February The most sought after of all game birds Rich, delicious flavour Allow one bird per person per serving Limited availability Dispatched chilled The woodcock is traditionally presented, unlike all other game birds, with the head, feet and eviscera (guts) intact but the feathers removed (to order select the plucked but not dressed option in the drop down menu below). The head and neck are eaten by some and the guts liquidize to