Snipe, rail, and gallinule are migratory game birds that inhabit marshes and wetlands with a legal hunting season in New York State that runs from September 1 to November 9th for 2014.  Though they have become less popular to hunt, they are a culinary treat!  The birds are small, so you will need to consider at least two birds per person to make a meal.  There is a website devoted entirely to hunting snipe, The Snipe Hunter, which includes tips on cleaning snipe and some recipes (I am not endorsing the website, just referencing the resource).  Both rail and snipe have rich, darker meat.  The breast meat is actually darker than the leg meat!  If hunting for these shore birds for the first time, be sure to be able to properly identify them since at least 5 species rare and protected in NYS, such as the black rail.

Autumn Roasted Snipe or Rail

Ingredients:

4 whole, cleaned snipe or rail birds (dry plucked and dressed)
2 tablespoons olive oil
¼ teaspoon nutmeg
½ teaspoon dried thyme or oregano
¼ teaspoon cinnamon
Salt & black pepper to taste
1-2 tablespoons apple cider vinegar (optional)

Directions:

1. Preheat oven to 425 ⁰F
2. Combine oil, nutmeg, oregano, cinnamon, salt and pepper and rub this mixture all over the birds.  Sprinkle a dash of salt and pepper inside the birds along with a slice of apple (optional). You can truss the birds by tying the legs together with a bit of kitchen twine to help cook the meat evenly and keep the breasts moist…it also makes for a nice presentation.
3. Arrange the snipe/rail in an ovenproof pan – cast iron is ideal – with a few tablespoons of water in it to help keep the birds moist (apple juice or white cooking wine would work too). Roast in the oven for 7-10 minutes. Take the pan out and baste the birds using any remaining oil and spice mixture or a bit of butter. Return the birds to the oven and roast for an additional 5-8 minutes. The skin should be nicely browned and the meat should be cooked through after resting for a few minutes.
4. Take the snipe/rail out of the oven and let them rest uncovered for about 5 minutes before serving. Sprinkle with fresh cracked pepper and apple cider vinegar (optional) right before serving.

Serves 2 and can be scaled up.  Cooking times will vary depending on the size of the birds.  Snipe and rails weigh only 2.5-4 ounces each!