No sir, you NEVER clean a woodcock. It empties itself when takin off. Cook the full bird in the oven, above a bread toast covered with fresh foie gras, when the bird is ready, it opens and cleans itself ans it's the sauce on the toast.
That's how connoisseurs eat it.
But I admit, you can change the beer for an excellent wine.
Oh boy! Uh, thanks GV but that's a little too "native" for me--the head, the feet, and that "sauce" that isn't really s a u c e....is it
