We are given two woodcock last week. Though we have had pheasant and duck, this was our first brace of woodcock. We searched our food books and the internet to find out what we needed to do to prepare them. There are some significant differences from duck and pheasant. The head is not removed and the only bit to be removed was the gizzard, near the anus. Slit the back end, put in your little finger andwhen you find something hard, pop it out. That's the gizzard. It will still be joined to the gut so snip it off and put the guts back inside the bird. Plucking was easier than with larger birds.
The two birds went into the freezer. We expect to eat them this weekend. (I had to come down to London on Monday and am not home til Thursday, otherwise we would have eaten them earlier.)
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