Whitebridges Posted January 13, 2009 Report Share Posted January 13, 2009 (edited) I'll always remember this bird. We had seen the odd snipe but hadn't shot one on this shoot for five years or more. It was a freezing cold day and we decided to walk up a spot from another angle. Two snipe got up, I swung through and a clean kill. It was a pin ***** at 40 yards. I always hang woodcock by their feet, and did the same with the snipe. Nice cold weather, three days was about right. On to the kitchen Tiny but a lovely bundle of flavour. Off with the beak. Save and use for trussing the bird. Skin off. Out with the pluck (trail) snip off the last inch from the ******** end. Insert a bit of spring onion and crushed thyne and put the pluck back. A rind of local smoked bacon rolled out with a pin. Beak used to truss. Fiddley but try and do one fore and the second aft the legs. Mid way through cooking add a drop of plonk to moisten and add flavour. A Yorkshire pudding tin is perfect. Whey hey . The pic doesn't do it justice. I shared it with the missus over a bottle of wine and toasted rye bread and then we........................ Edited January 13, 2009 by Whitebridges Quote Link to comment Share on other sites More sharing options...
henry d Posted January 13, 2009 Report Share Posted January 13, 2009 Shared it...........I`d have fought for it, nice one. Quote Link to comment Share on other sites More sharing options...
Whitebridges Posted January 14, 2009 Author Report Share Posted January 14, 2009 Shared it...........I`d have fought for it, nice one. Cheers henryd, well she did let me borrow the tin. Very tasty it was. Quote Link to comment Share on other sites More sharing options...
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