Eurasian woodcock
Eurasian woodcock are considered at their best for culinary purposes from October to December. After shooting, the birds are hung for 4–8 days to tenderise; the meat can be eaten as a starter, savoury, or for breakfast. A bird serves one person. They are not gutted before cooking; the head, skinned with eyes removed, is left on and the beak used to truss the bird.