Georgia Brandied Snipe

Recipe Ingredients

4		Snipe - (4 to 6) - whole, but cleaned,
		Livers reserved
1 teaspoon	5ml	Paprika
1/4 teaspoon	1.3ml	Salt
1/4 teaspoon	1.3ml	Freshly-ground black pepper
2		Bacon - (4 to 6)
1/4 lb	113g / 4oz	Butter - melted
1/2 cup	118ml	Boiling water
1/2 teaspoon	2.5ml	Minced parsley
1/2 cup	118ml	Brandy - heated

Recipe Instructions

Dust birds with paprika, salt, and pepper; wrap with bacon. Put birds in a small roaster pan and roast at 350 degrees for 20 minutes, until done, basting with some of the butter. Mash the livers and cook in melted butter in a saucepan. Mix roaster drippings with 1/2 cup boiling water and add to livers. Correct seasoning, add parsley, and serve sauce separately with birds. Slice off the breasts, put breasts on a hot platter, pour on heated brandy, and flame.

This recipe yields 2 to 3 servings.

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

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