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Hobbies & Interests
Hunting & Fishing
Snipe season is over Feb 15
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<blockquote data-quote="Cohiba" data-source="post: 2951616" data-attributes="member: 2550"><p>I'm going to try and make it this year, the unfortunate thing is that my wife isn't fond of snipe. </p><p></p><p>So when I shoot a few of them I always use a traditional, family, German recipe...which I think is good!!!</p><p></p><p>Hasenpfeffer</p><p><span style="font-size: 15px"><strong>Ingredients</strong></span></p><p>Servings</p><ul> <li data-xf-list-type="ul">1 cup apple cider vinegar</li> <li data-xf-list-type="ul">1 cup red wine</li> <li data-xf-list-type="ul">1/2 cup fresh lemon juice</li> <li data-xf-list-type="ul">1/2 cup finely chopped celery</li> <li data-xf-list-type="ul">4 scallions, halved lengthwise</li> <li data-xf-list-type="ul">4 garlic cloves, halved lengthwise</li> <li data-xf-list-type="ul">3 dashes of Tabasco</li> <li data-xf-list-type="ul">3 bay leaves</li> <li data-xf-list-type="ul">2 sprigs rosemary</li> <li data-xf-list-type="ul">1 sprig flat-leaf parsley</li> <li data-xf-list-type="ul">1 sprig thyme</li> <li data-xf-list-type="ul">1 tablespoon kosher salt</li> <li data-xf-list-type="ul">3/4 teaspoon freshly ground black pepper</li> <li data-xf-list-type="ul">1/4 teaspoon whole juniper berries</li> <li data-xf-list-type="ul">1 3-pound snipe, cut into 8 pieces</li> <li data-xf-list-type="ul">2 tablespoons vegetable oil</li> <li data-xf-list-type="ul">2 tablespoons unsalted butter</li> <li data-xf-list-type="ul">All-purpose flour (for dredging)</li> <li data-xf-list-type="ul">Boiled potatoes or cooked noodles</li> </ul><p></p><p><span style="font-size: 15px"><strong>Preparation</strong></span></p><p></p><p>Bring first 14 ingredients to a boil in a medium pot; turn off heat and let marinade cool. Place snipe pieces in a glass jar or baking dish; pour marinade over. Cover and chill for 48 hours.</p><p></p><p>Remove snipe from marinade; strain marinade through a fine-mesh sieve and set aside; discard solids in sieve.</p><p></p><p>Heat oil and butter in a large heavy pot. Place some flour in a shallow bowl and dredge snipe in flour, shaking off excess. Working in batches if needed, cook snipe, turning once, until golden brown, about 4 minutes per side. Transfer snipe to a plate and discard drippings from pot. Pour reserved marinade into pot and bring to a simmer. Add snipe pieces, cover, and simmer gently until snipe is tender, 1 ½–2 hours. Serve with boiled potatoes or noodles.</p><p></p><p><img src="https://www.okshooters.com/data/MetaMirrorCache/4.bp.blogspot.com__gDjCEneJVXw_U0ToOKJrC1I_AAAAAAAACWo_XYScVlXmsfk_s1600_hasenpfeffer.jpg" alt="" class="fr-fic fr-dii fr-draggable " style="" /></p></blockquote><p></p>
[QUOTE="Cohiba, post: 2951616, member: 2550"] I'm going to try and make it this year, the unfortunate thing is that my wife isn't fond of snipe. So when I shoot a few of them I always use a traditional, family, German recipe...which I think is good!!! Hasenpfeffer [SIZE=4][B]Ingredients[/B][/SIZE] Servings [LIST] [*]1 cup apple cider vinegar [*]1 cup red wine [*]1/2 cup fresh lemon juice [*]1/2 cup finely chopped celery [*]4 scallions, halved lengthwise [*]4 garlic cloves, halved lengthwise [*]3 dashes of Tabasco [*]3 bay leaves [*]2 sprigs rosemary [*]1 sprig flat-leaf parsley [*]1 sprig thyme [*]1 tablespoon kosher salt [*]3/4 teaspoon freshly ground black pepper [*]1/4 teaspoon whole juniper berries [*]1 3-pound snipe, cut into 8 pieces [*]2 tablespoons vegetable oil [*]2 tablespoons unsalted butter [*]All-purpose flour (for dredging) [*]Boiled potatoes or cooked noodles [/LIST] [SIZE=4][B]Preparation[/B][/SIZE] Bring first 14 ingredients to a boil in a medium pot; turn off heat and let marinade cool. Place snipe pieces in a glass jar or baking dish; pour marinade over. Cover and chill for 48 hours. Remove snipe from marinade; strain marinade through a fine-mesh sieve and set aside; discard solids in sieve. Heat oil and butter in a large heavy pot. Place some flour in a shallow bowl and dredge snipe in flour, shaking off excess. Working in batches if needed, cook snipe, turning once, until golden brown, about 4 minutes per side. Transfer snipe to a plate and discard drippings from pot. Pour reserved marinade into pot and bring to a simmer. Add snipe pieces, cover, and simmer gently until snipe is tender, 1 ½–2 hours. Serve with boiled potatoes or noodles. [IMG]https://www.okshooters.com/data/MetaMirrorCache/4.bp.blogspot.com__gDjCEneJVXw_U0ToOKJrC1I_AAAAAAAACWo_XYScVlXmsfk_s1600_hasenpfeffer.jpg[/IMG] [/QUOTE]
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