Brown Sauce Posted November 29, 2011 Report Share Posted November 29, 2011 Well tomorrow will be my first ever outing on the foreshore. After hitting the ducks & geese, we'll give some snipe the good news. Fine with cooking duck and geese, but what do you do with snipe?? Oven roast, pan fry, spatchcock, flambe, fillet?? Any suggestions Quote Link to comment Share on other sites More sharing options...
bi9johnny Posted November 29, 2011 Report Share Posted November 29, 2011 don't count your chickens mate you gotta shoot them little critters first...easier said than done Quote Link to comment Share on other sites More sharing options...
WelshLamb Posted November 29, 2011 Report Share Posted November 29, 2011 I was told people pluck them, then eat them whole :blink: bones, guts n all! Ive never shot one tho Im too damn slow! Quote Link to comment Share on other sites More sharing options...
silver pigeon 3 Posted November 29, 2011 Report Share Posted November 29, 2011 The Foreshore is a tricky place mate, Somedays i am lucky to even see a duck/goose and if i am very lucky i may get a shot! As for the Snipe you need a small shot size and need to be very quick to even get the barrels up let alone get the shot off. Quote Link to comment Share on other sites More sharing options...
aister Posted November 29, 2011 Report Share Posted November 29, 2011 i usually wait till i have a few snipe to make it worth while, i have seen cooking snipe, plover and woodcock together. what i do is put the birds breast down in a casserol dish, mix up a double strength chicken stock, enough to cover the birds and pour over them, add some coarse ground black pepper, and pour in a good splash of herb dipping oil (i get mine from the co-op, its just olive oil with herbs in).cover and put in the oven at maybe 180degC for 1 to 1 and a 1/2 half hours. its just something i made up (as you can probably tell) but it always comes good. it keeps everything nice and juicy. i cant remember exactly how long it takes but its just till the meat starts leaving the bone. teal works well done the same way too. Quote Link to comment Share on other sites More sharing options...
utectok Posted November 29, 2011 Report Share Posted November 29, 2011 Breast and pan fry turn once 1min per side yum Quote Link to comment Share on other sites More sharing options...
henry d Posted November 30, 2011 Report Share Posted November 30, 2011 Just like woodcock, but you`ll need 3 per person. Pluck, roast, pull out guts carefully and remove the gizzard. Mash innards with the pan juices and use some port to get all the gummy bits on the roasting tin and cook until you have a thick sauce. serve on toast. Quote Link to comment Share on other sites More sharing options...
aister Posted November 30, 2011 Report Share Posted November 30, 2011 Just like woodcock, but you`ll need 3 per person. Pluck, roast, pull out guts carefully and remove the gizzard. Mash innards with the pan juices and use some port to get all the gummy bits on the roasting tin and cook until you have a thick sauce. serve on toast. :lol: need more than that i ate 12 once, with all the trimmings. Quote Link to comment Share on other sites More sharing options...
Brown Sauce Posted December 1, 2011 Author Report Share Posted December 1, 2011 Thanks all. Heard and saw a few of the little critters, by god they're fast!!! :blink: Sadly not a shot fired. Any how, ended the morning with a brace of mallard. First time outing not bad, well and truly hooked. Made Peking duck last night, awesome. Quote Link to comment Share on other sites More sharing options...
Thunderbird Posted December 2, 2011 Report Share Posted December 2, 2011 Well done mate. I'm looking forward to my trip out on the 11th. Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You can post now and register later. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.