Snipe – Snipe

Gut the snipe. Pull out the stomach with the gullet and throat. Wash and dry well. Season inside and out with salt. Cover with bacon slices. Tie with wings and thighs to the carcass.

Fry snipe in butter on all sides. Sprinkle onion with cloves. Add juniper berries and bay leaf spices to the snipe. Add water. Stew at low temperature for 15 minutes. Pour the gravy from time to time. Remove and arrange on slices of toast toasted in butter until golden brown. Sieve the roast stock and bring to the boil again. Thicken with maizena (cornstarch) mixed in cold water. Spread sauce evenly over snipe.

Serve:

Menu 1/171

Our tip: Use bacon with a strong flavor – this will give this dish a special touch!

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