Pan Roasted Snipe
4 tablespoons All-purpose flour
1/2 teaspoon Salt
1 teaspoon Black Pepper
2 tablespoon Butter (or margarine)
2 tablespoon Bacon drippings
1 cup Wine, dry white
1 1/2 cup Chicken broth
1 tablespoon Red currant jelly
2 tablespoons All-purpose flour
Combine half of the flour (2 tablespoons), salt and black pepper; dredge snipe in mixture.
Brown snipe on both sides in butter and bacon drippings in a large skillet.
Gradually add 1/2 cup wine, 3/4 cup, broth, and jelly.
Cover and cook over low heat 40 minutes.
Remove snipe and keep warm.
Combine 2 Tbsp flour, 1/2 cup wine and 3/4 cup broth, stirring until flour dissolves.
Gradually add flour mixture to the pan drippings.
Cook over medium heat, stirring constantly, until mixture thickens.
Pour gravy over snipe and serve.
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