For many folks, their first “fancy” cooking venture was Chicken Cordon Bleu. Although the Turkey Cordon Bleu recipe takes a few steps, the finished product is well worth the effort.
Rich and wild, with a touch of heat, Jalapeño Stuffed Snipe is a unique and fun dish. The small bird is stuffed with a whole pepper, then plank cooked on the grill or roasted in the oven.
Snipe hunting is a myth for some people but for wing shooters, it’s a fun reality. An illusive, seasonal game bird, snipe may be small, but they are tasty.
The key to a perfect snipe dish is to cook them quickly with high heat. If you can’t find snipe, try substituting other small game birds like quail or squab. Oven broiling or direct cooking on a hot grill is also an option. Broil or grill for 4 to 5 minutes per side.
This recipe is from Tiffany’s book Cooking Game Birds. To buy this book, and many more, visit here.
1 plucked snip
1/4 teaspoon seasoning salt
1 jalapeño pepper
1 slice bacon
1 plank (optional)
Prepare a grill or oven to 475 degrees F (246 degrees C).
Rub each bird inside and out with the seasoning salt or your favorite grill seasoning.
Stuff the whole jalapeño pepper, seeds and all, inside the cavity of the bird.
Wrap the snipe tightly with a bacon slice.
Cook snipe breast-side-up for 10 to 12 minutes (if roasting in the oven, place in a casserole pan with 1/4 cup water in the bottom of the pan to keep the snipe moist).