Snipe with Lettuce and Capers

Name: Snipe with Lettuce and Capers
Yield: Serve 1 per head
Cuisine: Belgian
Ingredients: 1½ cups white game stock; salt and pepper; salt and pepper; 8 ounces unsmoked bacon, chopped (about 1 cup); 2 Boston lettuces, separated; 4 snipe; 6 shallots or 1 onion, finely chopped; 6 shallots or 1 onion, finely chopped; 1 tablespoon capers or caperberries, chopped; 1 tablespoon capers or caperberries, chopped

Preparation info

Serve
1
per head

Difficulty
Easy

Appears in

The Game Cookbook

By Clarissa Dickson Wright and Johnny Scott

Published 2004

About

My Belgian great Aunt who was such a gourmet that the measurement around her waist when she married was the measurement around her neck when she died, used to cook snipe like this. You can use woodcock as well, but cook it for a little longer.

Ingredients

8 ounces unsmoked bacon, chopped (about 1 cup)
2 Boston lettuces, separated

Europe
Americas
Belgium
United States
Canada
Alaska
Main course
Gluten-free
Summer
Autumn
Winter

Method

Preheat the oven to 350°F.

Put the bacon in the bottom of a casserole dish and arrange the lettuce leaves on top. Put the snipe on top of the lettuce and add the shallots and capers. Pour the stock over it, season with salt and pepper, and