tag:blogger.com,1999:blog-6094038346173044955.post5269232452521069811..comments2024-03-27T19:39:11.723-04:00Comments on Parasite of the Day: June 21 - Amoebotaenia lumbriciSusan Perkinshttp://www.blogger.com/profile/05944116263349266952noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-6094038346173044955.post-56955054054670135452022-12-08T09:29:57.429-05:002022-12-08T09:29:57.429-05:00I don't think this is accurate. I hunt woodcoc...I don't think this is accurate. I hunt woodcock and I have never heard of such a thing. While yes, the innards have historically been eaten they were, however, spread on toast after having been roasted first. And while woodcock pâté is delicious, hunters only use the breasts, heart, and liver for the pâté. Never have I come across any recipe calling for the 'trail' to be included in the pâté. I think the above comments were written by someone who has never eaten or, more so, seen a wild woodcock before. Cheers.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-6094038346173044955.post-75874222367360733002010-06-23T15:58:24.446-04:002010-06-23T15:58:24.446-04:00Another delicious way to cook the becasse is to ha...Another delicious way to cook the becasse is to hang it by a string in front of a fire and place slices of toast underneath. When the bird slowly roasts, the tapeworms drop on the toasts. A bit of salt and pepper, mmm!Anonymousnoreply@blogger.com