Bayou Becassines



1 Snipe; undrawn
Stock or consomme; as needed
Beurre manie
3 ounces Claret wine
2 Shallots; minced
5 Parsley sprigs; tied with
1 Bay leaf; for bouquet garni
1 Clove; crushed
4 Peppercorns; bruised
1 Garlic clove; mashed
1 tablespoon Olive oil
Juice of 1/2 lemon
Salt; to taste


Roast snipe briefly, no more than 5 minutes; it should still be very underdone. Remove legs and wings carefully and reserve. Discard head, gall, and gizzard. Bone the bird. Pound the bird meat to a firm paste, adding enough stock or consomme to give the consistency of thick cream. Press through a fine sieve. Knead a walnut-sized piece of beurre manie and add to bird paste. Add wine, shallots, bouquet garni, clove, peppercorns, and garlic. Bring to a slow boil, reduce heat, and simmer for 2 minutes. Strain and add olive oil, lemon juice, and salt to taste. Put the 4 limbs of the snipe into the sauce and heat. Serve on squares of fried bread, with sauce. This recipe yields 1 appetizer serving.


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