Crispy, sweet, spicy, garlicky fried birds. Addicting. I use snipe, but doves and quail work, too.
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.
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.
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