Snipe Handling

Snipe Pot Pie
Ingredients:
• 1 tbsp olive oil
• 1 large onion, diced
• 3 garlic cloves crushed
• About 10 sliced baby carrots
• 6 red skinned potatoes diced
• About 3 cups of sliced mushrooms
• 2–3 snipe steaks (depending on size)
• 3 cups beef stock
• 1 tbsp corn starch mixed with 2 tbsp milk
• 1 tsp each; dried thyme, dried oregano and dried rosemary, salt, pepper
• 2 rolls of ready made puff pastry dough
• 1 egg beaten
In large pot brown the snipe and then set aside.
In the same pot sauté diced onions and carrots in about tbsp of olive oil, until onions become translucent (about 10 min). Add mushrooms and garlic and sauté for about 5 minutes. After they have been sautéed for 5 minutes add the dried herbs.
Pour in stock and add browned snipe to pot. Stir everything and reduce the heat. Cover pot and allow to simmer for 1.5–2 hours.
When the snipe is tender enough to break apart with spoon, turn heat up and add cornstarch mixture. Allow the sauce to thicken and simmer for about ten minutes.
Preheat the oven to 350 degrees. Pour the mixture into two 9 inch pie pans and roll crusts over mixture. Brush the pie crust with beaten egg and set into oven. Let bake for 25–30 minutes or until crust is golden brown.
 
I just let the cat handle it.

sniper.jpg
 
lnf said:
Snipe Pot Pie
Ingredients:
• 1 tbsp olive oil
• 1 large onion, diced
• 3 garlic cloves crushed
• About 10 sliced baby carrots
• 6 red skinned potatoes diced
• About 3 cups of sliced mushrooms
• 2–3 snipe steaks (depending on size)
• 3 cups beef stock
• 1 tbsp corn starch mixed with 2 tbsp milk
• 1 tsp each; dried thyme, dried oregano and dried rosemary, salt, pepper
• 2 rolls of ready made puff pastry dough
• 1 egg beaten
In large pot brown the snipe and then set aside.
In the same pot sauté diced onions and carrots in about tbsp of olive oil, until onions become translucent (about 10 min). Add mushrooms and garlic and sauté for about 5 minutes. After they have been sautéed for 5 minutes add the dried herbs.
Pour in stock and add browned snipe to pot. Stir everything and reduce the heat. Cover pot and allow to simmer for 1.5–2 hours.
When the snipe is tender enough to break apart with spoon, turn heat up and add cornstarch mixture. Allow the sauce to thicken and simmer for about ten minutes.
Preheat the oven to 350 degrees. Pour the mixture into two 9 inch pie pans and roll crusts over mixture. Brush the pie crust with beaten egg and set into oven. Let bake for 25–30 minutes or until crust is golden brown.
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Sounds great. Serve with red or white wine?
 
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