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By Mark Hinge
Sunday, 16 March 2008
Not letting game dry out is always a challenge — Mark Hinge cooks snipe
Ingredients
• minced/diced wild boar (or good pork) • onion • red pepper • garlic • breadcrumbs • sage • salt and pepper • one egg • one leek • snipe
Method
1. Place the diced or minced boar or pork in a bowl and mix in the very finely chopped raw onion, red pepper and garlic, a handful of breadcrumbs and plenty of dried sage.
2. Season well and mix it into a firm paste, using an egg to bind the mixture.
3. Slice the leek finely and place on the bottom of a cooking dish. Make a burger shape with the boar mixture and place it on top of the leek.
4. Take the snipe and push it breast-side down on the boar mixture, making a fairly deep indentation. Remove the snipe until later. Add a little water, wine or port to the oven dish. The liquid should come well below the bottom of the burger. Cook at 200°C for 25 minutes.
5. Take the cooking dish from the oven and place the snipe breast-side down into the indentation. Cook for a further 10 minutes. After this time, baste and turn over the snipe, season with salt and pepper and cook breast-side up for a further 12 to 15 minutes until done.
Tips
Overall cooking time is 35 to 40 minutes, split between the boar and snipe. Use off-cuts of the boar, not prime joints, as these lesser cuts have sufficient fat and are much sweeter and more tender. Breadcrumbs can be made by whizzing up stale bread in a blender. Alternatively crush a breakfast cereal such as Hi-Bran into crumbs between your hands. Make sure the boar mixture is thick enough to hold itself together and add more breadcrumbs/bran if it is not. During the cooking, baste the meat a few times. I add port and water, which gives a deep flavour to the meat.
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