Roast snipe
Instructions
Maturation: from 8 to 10 days, emptied of entrails, hanging by the neck in a dark and cool, wrapped, or in the lower part of the refrigerator.
Clean the Snipes, and salt and pepper inside and out.
Slide in twos, on 4 skewers, alternating dice Bacon and Sage leaves.
Heat the butter in a saucepan with a tablespoon of oil and fry the skewers to open flame, turning them until they often.
Sprinkle with the wine, lower the heat and finish cooking.
Serve them with a warm polenta.
