At their best October to December.  Allow one bird per person. 

Snipe are usually hung until rather high, although this a mater of taste. 

Snipe are dressed without being drawn, care being taken in the plucking as the skin is very tender; the gizzard is removed and the eyes removed from the head which is skinned and left on the bird.  The beak is used instead as a skewer for trussing the bird. 

We recommend removing shot-damaged or bullet-damaged game meat before cooking to make the dish look more appetising and to avoid any lead contamination.

	Roast Snipe
	Snipe Souvaroff

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