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This is about as classic French as you get. Salmis (sal-mee) of snipe: Salmis is where you roast a bird, make a quick sauce from the bones, and serve it with mushrooms and maybe some toast. This is a fantastic snipe recipe.
When the weather is balmy and the ducks aren’t flying, head to the bogs and look for the mystical snipe.
To pluck or skin? It’s a question all bird hunters face. Most of a bird’s distinctive flavor is in its skin and fat, but plucking can be tricky. Here’s how to go about it.
Posted in Culinary Experiments, Ducks and Geese, How-To (DIY stuff), Pheasant, Grouse, Quail, Wild Game | Tagged chukar, doves and pigeons, ducks, goose recipes, grouse, partridges, pheasant, snipe, turkey recipes, woodcock | 37 Responses
I went on my first-ever snipe hunt recently, and as soon as I had four of the little marsh birds in hand I began plotting an appropriately glorious way of cooking what has been something of a questing beast for me. I devised what I thought would be such a plan, and Holly and I […]
Pheasant, snipe, quail, wild turkey, partridge, grouse. These are the chicken of wild game birds. Pheasants being the semi-wild cousins of chickens, and quail, partridges and chukars all being accessible from a taste standpoint. The notable exception is the ruffed grouse, which has a strong flavor that, in my mind, makes it far superior to […]