New England Roast Snipe Lyonnaise

1 snipe
1 piece salt pork
Celery seeds
1/2 cup flour (seasoned with 1/2 teaspoon salt and 1/4 teaspoon Freshly-ground black pepper)
3 tablespoons sweet butter
1/2 cup thinly cut onion rings
1 teaspoon paprika
1/2 teaspoon seasoned salt
1 cup sour cream

Stuff snipe with a marble-sized piece of salt pork that has been rolled in celery seeds. Dredge bird with seasoned flour, and saute in butter. Put in a casserole and cover with onion rings. Dust with paprika and seasoned salt, spoon on sour cream. Cover and roast at 325 degrees for 1 hour. Sauce can be thickened if desired. This recipe is for one serving.

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