Women’s Hunting Journal: Grilled Mediteranean Snipe
8 Snipe aged 4-7 days
4 slices thick bacon
1/4 c. Balsamic Vinegar
1/4 c. Soy Sauce, low sodium
1/3 c. Brown Sugar
2 Garlic cloves minced
1/2 tsp. Ginger
1/4 tsp. Nutmeg
1/4 tsp. Black pepper
Mix all ingredients less Snipe and bacon.
Par cook bacon and set aside.
Cut backs out of Snipe leaving legs and wings (to first joint) attached.
Add Snipe to marinade mix and leave for 4 – 6 hours.
Remove Snipe from marinade and wrap 1/2 strip of bacon around breasts securing with toothpicks.
Place Snipe on BBQ with white hot coals and cook til bacon is done and Snipe are Medium Rare.
You can also broil if you’re out of charcoal or if you’d rather cook indoors.
I have prepared Snipe this way and let me tell you, it is hard to stop eating them. They are mouth watering delicious and you’ll make a note to self remembering to harvest more in the upcoming season. Bon appetit!
