‘Eye:
No need to extol the virtues of a roasted and stuffed grouse. We hunt them as much as we can, especially up in New England and PA (when I lived back east) and most recently, northern Wisconsin. Lately, I have heard from some native Eastern Iowa hunters that the numbers are way below what they used to be. Best counties are in the extreme NE, north of US20.
As for the woodock, I hunted them back east; and out there where I grew up, they were really the only dependable wild game bird (other than waterfowl and turkeys) we had left. So I became a specialist.
I shot woodcock here in Iowa last year up to the last day of the season in early/mid November. Their migration is a strong function of the weather in their home grounds. They will stay as long the ground is warm and they can get at their favorite foods, which are the various types of earthworms in the moist soil along creek and river bottom brush. If its a cold October, they would probably migrate earlier than otherwise. This year, it has been the opposite.
Another reason I like to hunt them is because most of the hunting for them can occur on public land, so I don’t need to waste time getting turned down knocking on doors for permission.
As for the liver thing, yes, if you overcook them, they will taste like liver-which I like. However, the best way to cook them is fast and hot, over a charcoal fire-no more than 4 minutes to each side of breast. You want the juices to still run pink. Cooked like this, the meast tastes like the tenderest, juicest morsel of filet mignon you have ever eaten. A little marinade (overnight in the fridge) enhances the flavor.
It is all timing thing though. They are usually around in a given area during the migration for no more than a few weeks, in season, unless you find local birds.
Regards,
Joe