Spring Snipe
Main Dishes • European
Description
It is best served with steamed lingonberries and chilled vodka. Bon appétit.
Ingredients
- Pork fat 5 oz
- Snipe 2 pieces
- Clarified Butter 4 tablespoons
- Salt to taste
- Ground Black Pepper to taste
- Bay leaf to taste
Step-by-Step Guide
Step 1
Keep the snipe in the cellar or on the bottom shelf of the refrigerator for 2–3 days. Pluck the bird, remove the wings and head. If you are French, the initial processing is complete. However, being a true American, I prefer to discard the entrails. Season the birds with salt and pepper, and wrap them in fat. It is better to use coarse twine.
Step 2
Quickly fry over high heat. When the fat starts to render, reduce the heat and simmer the birds under a lid for about 10–15 minutes, turning the delicacy from side to side.
Step 3
After 15 minutes, transfer the birds to a preheated dish. Add clarified butter, half a glass of water, half a jar of sour cream, salt, pepper, and bay leaf. Stew for 20 minutes.
Cooked This Dish? Share Your Creation!
Snap a photo and let your culinary masterpiece inspire others.
Users Photos
No photos yet. Be the first to share!