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Forums10
Topics38,481
Posts545,233
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Most Online1,335
Apr 27th, 2024
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Joined: May 2011
Posts: 1,199 Likes: 7
Sidelock
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Sidelock
Joined: May 2011
Posts: 1,199 Likes: 7 |
Smaller.  
Last edited by Dave in Maine; 09/05/12 10:37 PM.
fiery, dependable, occasionally transcendent
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Joined: May 2011
Posts: 742
Sidelock
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Sidelock
Joined: May 2011
Posts: 742 |
Man, can snipe turn on the afterburners! I actually find them a succulent meat. Steve
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Joined: Jan 2002
Posts: 272
Sidelock
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Sidelock
Joined: Jan 2002
Posts: 272 |
This evening I shared a single snipe as an appetizer: plucked (it takes about 30 seconds), butterflied, sautéed briefly in butter and olive oil, salt and pepper. Deglaze the pan with a little white wine, add a pinch of Italian parsley to the sauce. Phenomenal.
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Joined: Jan 2002
Posts: 11,377 Likes: 105
Sidelock
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Sidelock
Joined: Jan 2002
Posts: 11,377 Likes: 105 |
They look a bit like anorexic woodcock when cleaned. But sora rail are even smaller.
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Joined: Apr 2011
Posts: 1,850
Sidelock
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Sidelock
Joined: Apr 2011
Posts: 1,850 |
Thanks Dave in Maine. Bet I could eat a dozen!
Practice safe eating. Always use a condiment.
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Joined: Mar 2011
Posts: 4,081 Likes: 472
Sidelock
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Sidelock
Joined: Mar 2011
Posts: 4,081 Likes: 472 |
Jerb, nice thing about the leg and thigh bones is that they are so small and delicate, I just chew the whole assembly. The breasts are about 2/3 the size of a mature mourning dove breast. Between the skin and meat is a nice layer of tasty fat which adds to the flavor.
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Joined: Apr 2011
Posts: 1,850
Sidelock
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Sidelock
Joined: Apr 2011
Posts: 1,850 |
GLS, you guys down south know how to eat. I'll have mine with a slice of pone soaked with butter and sorghum syrup. 
Practice safe eating. Always use a condiment.
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