Missouri Snipe

Recipe Ingredients

8		Snipe - cleaned
8		Square, crisp rolls
5 tablespoons	75ml	Butter
1/4 teaspoon	1.3ml	Minced parsley
1 teaspoon	5ml	Chopped onion
1 tablespoon	15ml	Flour
1		Mushrooms - (3 oz) - chopped, with liquid
1		Dried thyme
1 cup	237ml	Chablis or sauterne
1/2 teaspoon	2.5ml	Salt
1/2 teaspoon	2.5ml	Freshly-ground black pepper

Recipe Instructions

Cut the tops off rolls and scoop out interior to make a pocket large enough to hold a snipe. Butter inside lightly and toast in the oven, split side up, until just lightly browned. Saute parsley and onion in 1 tablespoon butter until browned. Add flour and brown. Add mushrooms and liquid, thyme, wine, salt, and pepper. Simmer for 15 minutes. Meanwhile, brown snipe on all sides in remaining butter; then add to sauce. Turn snipe breast down in the sauce and simmer from 20 to 25 minutes. Put a snipe in each roll cavity and ladle on the sauce.

This recipe yields 8 stuffed rolls.

Source:
THE HUNTER'S GAME COOKBOOK by Jacqueline E. Knight (c) 1978 - Published by Winchester Press, New York, NY

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