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I am just wondering if anyone has eaten 'Common Snipe' and if it is any good(I have been seeing quite a few on the farm recently

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  • I am just wondering if anyone has eaten 'Common Snipe' and if it is any good(I have been seeing quite a few on the farm recently

    I am just wondering if anyone has eaten 'Common Snipe' and if it is any good(I have been seeing quite a few on the farm recently but do not want to shoot them if can't eat). Also are there any other birds in Missouri that are good to eat that I may not be aware of?

  • #2
    Here's an article from the Missouri Department of Conservation website that gives a basic recipe. I've never had them myself.
    http://mdc.mo.gov/conmag/2007/09/utility-birds

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    • #3
      dar k meat similar to dove

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      • #4
        Yes! dont like them just the same as Doves meat.
        NOW Grouse and woodcock are tops for me,YUM YUM YUM.

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        • #5
          I've had it and I didn't care for it. Dove is better IMO.

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          • #6
            I like them but seem to be a little stronger than dove.

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            • #7
              Originally posted by Levi Banks View Post
              Here's an article from the Missouri Department of Conservation website that gives a basic recipe. I've never had them myself.
              http://mdc.mo.gov/conmag/2007/09/utility-birds
              You won’t feed a large group with utility birds unless you bag a limit of all three. Some people say these birds are not fit to eat. Others—who either are better cooks or have broader tastes—think they provide excellent table fare.

              The easiest way to prepare snipe, rail and woodcock is to pull back the skin covering the breast and carefully fillet the meat from the bone. Snipe and rails yield about an ounce of meat per bird. Woodcock breasts are a little larger.

              Soak breast fillets for an hour or so in milk or buttermilk, then rinse them with cool water. Saute the breast halves in butter or olive oil with minced garlic, salt and pepper to taste. Cook only until the meat is still slightly pink at the center. Overcooking makes wild fowl tough and contributes a strong taste.

              To make a sauce, remove the meat from the pan and add a tablespoon of red wine for each breast. Cook on low heat until slightly thickened. Garnish with parsley and serve on a bed of wild rice.

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              • #8
                Originally posted by 6phunter View Post
                dar k meat similar to dove
                Not like quail?

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                • #9
                  Originally posted by Treestand View Post
                  Yes! dont like them just the same as Doves meat.
                  NOW Grouse and woodcock are tops for me,YUM YUM YUM.
                  Never had grouse, snipe, or woodcock. They are pretty rare where I hunt in Alabama

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                  • #10
                    Originally posted by DSMbirddog View Post
                    I've had it and I didn't care for it. Dove is better IMO.
                    Dove can be dry if overcooked

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                    • #11
                      Originally posted by GERG View Post
                      I like them but seem to be a little stronger than dove.
                      Are they like quail?

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                      • #12
                        JM, did you hunt snipe and if so, what was the outcome?

                        Here's an interesting story on snipe hunting from one of our local papers
                        www.tuscaloosanews.com/article/DA/20040222/News/606102138/TL/

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                        • #13
                          Originally posted by PigHunter View Post
                          JM, did you hunt snipe and if so, what was the outcome?

                          Here's an interesting story on snipe hunting from one of our local papers
                          www.tuscaloosanews.com/article/DA/20040222/News/606102138/TL/
                          I remember my Dad shooting one back in the 70's

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