[USA] Snipe Potpie

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[USA] Snipe Potpie

Post by DLFL » Thu Dec 29, 2011 16:23

The flavor of this potpie is outstanding! This recipe is adopted from a Dove potpie recipe from Field and Stream.
The Common Snipe or Wilson's Snipe


Snipe potpie

Cooking the breast
12 Breast, cleaned and brined for 2 hours
1 med onion
2 celery stalks
1 carrot peeled and diced
5 cloves garlic chopped
4 3 inch sprigs of rosemary
1 tsp black pepper
1 tsp salt
1 tsp Thyme leaves
1/4 tsp ground sage
2 bay leaves
2 cups Red wine
8 cups water

Partly brown the onion, carrot, and celery in pot with a little oil
Add all other ingredients and simmer till breast are tender.
Reserve liquid
Remove meat from bones, shred, and reserve

Pie ingredients
1/4 cup plus three Tbs. Bacon fat
1 medium onion, sliced
5 cloves garlic, sliced
2 Tbs veg. oil
1 Lg potato diced
1 carrot peeled, and diced
1 cup frozen English peas
1 Tbs chopped fresh rosemary
1 Tbs chopped fresh thyme
8 cups of reserved liquid
1/4 cup balsamic vinegar or red wine vinegar
salt and pepper to taste
pie dough

1. Prepare light brown roux with 3 Tbs bacon fat and 3 Tbs flour, set to side.
2. Heat bacon fat and veg oil in soup pot, sauté onion and garlic till tender
3. Add potato and carrot and cook till potato begins to brown
4. Add peas, meat, and herbs.
5. Stir in roux and cook till thickened
6. Add balsamic vinegar or red wine vinegar
7. Salt and pepper to taste
8. Cool mixture

Pie dough for 9-inch double crust
Heat oven to 375
Put together pie, slit top dough in several places, and brush with milk or watered down egg yoke
Bake for 35 minutes

Brine for small breast from http://www.wedlinydomowe.com/poultry-and-game/poultry
A typical brine solution (with Cure #1) at 21 degrees salometer reading:
1 gal. of cold water
1/2 cup (146 g) of salt
3 oz. (85 g) of Cure #1 - corresponds to 79 g of pure salt
3 oz. (85 g) sugar (brown or white).

A typical brine solution (no Cure #1 added) at 21 degrees salometer reading:

1 gal. of cold water
3/4 cup of salt
3 oz. (85 g) sugar (brown or white)

2 1/2 pints water; actual liquid measure (42.6 oz)
1/4 cup salt
2 Tbs sugar, (white or brown)
Last edited by DLFL on Fri May 18, 2012 06:31, edited 1 time in total.

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Post by Keymaster » Thu Dec 29, 2011 18:22

That sure does sound and look good, Thanks for posting the recepe!!!
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Post by Chuckwagon » Thu Dec 29, 2011 23:10

Outstanding! Thanks for sharing Dick.

Best Wishes,
If it looks like a duck, walks like a duck, and quacks like a duck, it probably needs more time on the grill! :D
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Post by Bubba » Fri Dec 30, 2011 01:30


The recipe sounds delicious, I have to ask; what does Snipe taste like? (similar to?)
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Post by DLFL » Fri Dec 30, 2011 03:21

Bubba they are a dark meat and taste like woodcock I am told. I saute them to med rare, past that they start to take on a liver taste.
Cured, they were very good well done. I will cure them for sauteing next time to see the difference.


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Post by Darwin » Mon Sep 01, 2014 01:46

Make sure to save the wings, they can be difficult to obtain!
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