(This recipe states 4 Snipe but I generally use 6-8)
1 tablespoon Worcestershire Sauce
Juice from 1/4 Lemon (preferably fresh)
1 stick Butter
Tony Chachere's Original Creole seasoning
Season the snipe with the Tony Chachere's seasoning and brush with melted and well mixed butter, lemon juice, and worcestershire sauce. I usually baste the birds a time or three during broiling.
Cooking time will vary according to your oven. They will be cooked rare after about fifteen minutes. Even if you like your meat well done I wouldn't go beyond twenty-five minutes.
Thicken the sauce with cornstarch to make your gravy and serve over rice.
Upon removing the birds from broiling, douse with brandy, flame (use a cool plate to flame) and serve on the rice bed.
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