Comments on: Eating the Mystical Snipe

By: Eric Jennings

Eric Jennings — Tue, 06 Dec 2011 02:38:58 +0000

Awesome sounding recipe! I have been getting a few snipe at Delevan. I will have to stock up a few more and try your recipe!

Thanks,
Eric

By: Finspot

Finspot — Wed, 28 Jan 2009 16:16:35 +0000

I think I’d have a tough time pulling the trigger on a snipe. A mallard or widgeon, no, but a snipe? They make such cool mating sounds when they do those parabolic flights at dusk. Very nice dish in any event!

By: van

van — Wed, 28 Jan 2009 04:47:39 +0000

i was gonna mention the snipe beaks but ofs beat me to the punch.

you do amazing things with your birds! thanks for the post.

By: hank

hank — Tue, 27 Jan 2009 23:43:44 +0000

Oldfatslow: Roasted snipe beaks?! Holy crap, you’e one-upped me! If I get any on Saturday I will have to try that.

Josh: Heh. Told ya. All that works make Mr. Snipe taste muuuch better…

Adele: It was amazing. Really. Try it with chicken hearts and I bet it would be similar.

By: adele

adele — Tue, 27 Jan 2009 20:46:09 +0000

Snipe heart confit? That sounds amazing. (Well, it all sounds amazing, but I always like the “weird bits” best.)

By: Josh

Josh — Tue, 27 Jan 2009 04:21:00 +0000

Hey, I plucked my snipe the other day… you said they had underfeathers, not tiny fur coats!

By: oldfatslow

oldfatslow — Mon, 26 Jan 2009 23:10:44 +0000

If you can find a good snipe bog, the hunting can be more
fun than ducks. We had a good year on snipe to offset
the poor year on ducks.

http://oldfatslowland.blogspot.com/2008/12/first-limit.html

Alas, I don’t have your culinary skills, but plucked, marinated in Italian dressing, and grilled – snipe can’t be beat. I’ll have to try the bones and all next time I cook some. I’ve got a bag of
beaks frozen. I hear they can be salted, roasted, and eaten
like pretzels.

ofs

By: Carolina Rig

Carolina Rig — Mon, 26 Jan 2009 17:19:44 +0000

Hank,

Your account of how the snipe tasted was very similar to my experience eating woodcock. I bagged my first woodcock this past month, and decided I’d eat it ‘naked’ as I due most game I’m cooking for the first time. Pluck, butterfly, salt-pepper- olive oil, sear in pan, finish in oven. Breast meat was like what you described the snipe tasting like, a mix between dove and duck. The legs were quite different. It was a lighter meat (which is opposite of most the fowl I’ve brought home) with a much more delicate flavor. I hope to find some more woodcock before the season ends next weekend and try out your recipes for snipe on them. Thanks!

By: Murasaki Shikibu

Murasaki Shikibu — Sun, 25 Jan 2009 10:21:17 +0000

This was in Japan. The farmers, the police and the military (and the local mafia) are about the only people in Japan who have any kind of firearms…and my grandmother’s family were farmers.

Not only did they send us pheasants and doves, but they also sent us vegetables from their farm which was very much appreciated in the city.

Anyway centuries of Buddhism kind of ruined the meat cooking culture in Japan so the local culinary culture is pretty useless as far as cooking any kind of meat goes. I’ll be coming back here if I ever get my hands on any interesting kind of meat.