As I'd mentioned above, you can use most small game with this snipe recipe, but try to stick with small birds. I really recommend you make the French Sauce Espagnol, as it adds richness and body to the sauce, but it will work with just stock, too. Any mushroom will work here, but I like wild mushrooms. I used chanterelles in this case.
While thick pieces of toast are traditional, I like this with mashed potatoes or celery root. Serve a medium-bodied red wine with this, like a Grenache or Chianti or California Pinot Noir. For beer, go with malty, like a brown ale, Belgian tripel, or Scottish ale.