1. Home
  2. Cooking Wild Game
  3. Grouse, Sage Hen, Woodcock, Snipe, Rail, Pigeons, & Dove
  4. Herbes de Provence Broiled Snipe or Doves

Herbes de Provence Broiled Snipe or Doves by Karen Eagle

Snipe are a bit smaller than woodcock. Soak the birds in salted water, refrigerated, for several hours if you wish.

  • Lightly oil the birds and sprinkle with Herbes de Provence.

  • Broil on medium-high about 3 to 4 inches from the broiler for 3 to 4 minutes per side or until done. Legs should be tender and pull away from the bone. Serve hot.

Herbes de Provence

This is a fragrant mixture of herbs including lavender, thyme, oregano, basil, and marjoram.

Serves 4

2 tablespoons olive oil

8 whole snipe, flattened

2 tablespoons Herbes de Provence

  1. Home
  2. Cooking Wild Game
  3. Grouse, Sage Hen, Woodcock, Snipe, Rail, Pigeons, & Dove
  4. Herbes de Provence Broiled Snipe or Doves
Visit other About.com sites:

Netplaces.com, a part of The New York Times Company.

All rights reserved.