New England Roast Snipe Lyonnaise

Recipe Ingredients

1		Snipe
1		Salt pork - marble-size
		Celery seeds - as needed
1/2 cup	31g / 1.1oz	Flour - seasoned with
1/2 teaspoon	2.5ml	Salt - and
1/4 teaspoon	1.3ml	Freshly-ground black pepper
3 tablespoons	45ml	Sweet butter
1/2 cup	31g / 1.1oz	Thinly-cut onion rings
1 teaspoon	5ml	Paprika
1/2 teaspoon	2.5ml	Seasoned salt
1 cup	237ml	Sour cream

Recipe Instructions

Stuff snipe with a marble-sized piece of salt pork that has been rolled in celery seeds. Dredge bird with seasoned flour, and saute in butter. Put in a casserole and cover with onion rings. Dust with paprika and seasoned salt; spoon on sour cream. Cover and roast at 325 degrees for 1 hour. Sauce can be thickened if desired.

This recipe yields 1 serving.

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

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