Taken from Jared's scope
Long-billed Dowitchers have a characteristic sewing machine motion (bobbing quickly up and down) while feeding for insects, mollusks, and crustaceans. We noticed this behavior in all of the birds; they seemed singularly focused on probing for food over and over again.
Taken from Jared's scope
Long-billed Dowitchers are usually found in freshwater wetlands, where they search for food in shallow water or on wet mud, as we saw them.
Taken from Jared's scope
According to Jared, it's really difficult to tell the difference between Long-billed and Short-billed Dowitchers (another very similar species). Long-billed Dowitchers are rare in Maryland in general. In the winter, when you see a dowitcher in Maryland, it's more likely to be a Long-billed. So, check off another good find!
Here's a good, clear photo of Long-billed Dowitcher (not our photo).
1 pound chicken gizzards
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2 tablespoons flour
1 pound ground pork
1 cup chopped onions
1/2chopped bell peppers
1/2 chopped celery
4 cups cooked medium-grain white rice
2 teaspoons salt
1/2 teaspoons cayenne
1/4 cup chopped green onions
1/4 cup chopped parsley
6 each whole Dowitchers, cleaned and trimmed (head, feet, and first wing joint removed)
Essence, recipe follows
1/2 cup melted butter
4 ounces raw bacon, chopped
2 tablespoons chopped shallots
1/2 pound haricots verts, trimmed and blanched
Salt
Freshly ground black pepper
2 cups dark duck or veal reduction sauce
1 tablespoon finely chopped fresh parsley leaves
Directions
Boil the gizzards in water to cover in a saucepan over medium heat for about 1 hour, or until tender. Drain, reserving the broth. Finely chop the gizzards in a food processor.
Combine the oil and flour in a large heavy saucepan over medium heat. Stir constantly for 8 to 10 minutes, making a dark brown roux. Add the ground pork to the roux and cook for 5 to 6 minutes, stirring occasionally. Add the onions, bell peppers, and celery and cook for 5 to 6 minutes, or until the vegetables are wilted. Add the chopped gizzards.
Pour the reserved broth into a 1 cup measure. Add enough water to make a full cup. Add to vegetables. Mix in the cooked rice, stirring to coat evenly and break up any clumps. Add the salt, cayenne, green onions, and parsley. Mix well. Cook until the rice is warmed through, stirring occasionally.
Preheat the oven to 400 degrees F. Season the Dowitcher with Essence. Stuff the rice dressing into the cavity of each Dowitcher.
Using butchers twine, tie the legs together tightly, to close the cavity of each Dowitcher. Place the Dowitcher on a baking sheet and brush each with the melted butter. Roast 25 for minutes or until golden brown and the internal temperature reaches 150 degrees F.
Remove the Dowitcher from the oven and allow to cool for a couple of minutes before serving.
In a saute pan, over medium heat, cook the bacon until crispy. Add the shallots and haricots verts. Season with salt and pepper. Saute for 2 minutes. Remove from the heat.
Place a Dowitcher in the center of each serving plate. Spoon some of the reduction sauce over each Dowitcher. Lay some of the haricots verts around each Dowitcher. Garnish with parsley.
- Compliments of Emeril Lagasse
Sounds delicious, you'll have to make that for me next time you catch a Dowitcher!
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