|Snipe at Dawn - Aiden Lassell Ripley (1986-1969)|
|Snipe and dove breast tapas.|
Sauteed Snipe Breast on Toasted Baguette RoundsIngredients: As many snipe breasts as you can muster; butter; salt, freshly ground pepper and a medium hot chili powder; rounds cut from a baguette; and (optionally) a few drops of truffle oil.Method: Breast out the birds. Salt and pepper the breasts and sprinkle on a dash of chili powder. I use Fernandez Chilie Molido Puro which is available in my Safeway store in 7 oz. bags. Slice the baguette into thin rounds - about 1/4". Melt a generous portion of butter in a frying pan, add a drop or two of truffle oil and then dip the bread into the butter and place them on a plate in a warm oven. Add the breasts to the butter and brown them on both sides until medium rare. Place them on the toast and enjoy with a favorite glass of wine. A dry white or a light red like a Pinot Noir goes well.
There is a nice web site devoted to snipe hunting. They have a list of recipes including the old standby, snipe wrapped in bacon. Also a favorite way of mine to cook dove - wrap a small piece of jalapeno in the breast and then wrap the breast with bacon - grill until the bacon is nicely browned. Hank Shaw at Hunter, Angler, Gardener, Cook has done some nice writing about snipe. He has a somewhat elaborate recipe and a plainer one too. The Derrydale Game Cookbook by L. P. Gouy lists 24 recipes for woodcock and any could be used for snipe as well.