Snipe
watersnip · common snipe · bécassine des marais
Snipe: what every chef needs to know
Behind the pass, There is known as a reason Snipe shows up on so many prep lists: it is a small wading game bird of 80–120g with exceptionally delicate aromatic meat. In the classic haute cuisine, snipe is considered one of Europe's most exclusive game birds. Traditionally, snipe are prepared without removing the innards: the entrails cook along with the bird and are used as a spread on the toast round that is served as standard with the dish. Preparation is almost always roasting at high heat (220°C/12–15 minutes) for a crisp skin and medium-rare centre, or roasting whole on a spit. Thanks to the small portion size, 2–3 birds per person are served. The season runs from 1 September to 31 December in the Netherlands. HACCP: core temperature 70°C (158°F) per EU Regulation 852/2004; chill immediately after shooting per food safety authority requirements.
Snipe: nutritional values per 100g (raw)
Based on unprocessed product. Source: NEVO 2021 (RIVM/WUR) — the Dutch food composition database, managed by RIVM and Wageningen University.
Nutritional values are indicative for unprocessed raw materials. Preparation method, variety and origin may affect values. Source: NEVO 2021 (RIVM/WUR).
Snipe: classic dishes
Proven preparations from the professional kitchen — from haute cuisine to global restaurant classics. Use as inspiration for menu development and recipe costing.
Whole roasted woodcock on a toast round with offal spread, served with freshly grated truffle and game gravy.
Traditional English and Dutch preparation of woodcock on toast with offal, butter and lemon.
Italian whole roasted woodcock with sage butter, polenta and game stock.
Snipe: preparation techniques
Exact temperatures and times for HACCP compliance. Core temperature is leading for poultry and pork.
High temperature for a medium-rare core; bard the snipe breast with bacon; serve on toast to catch the drippings
For older birds; braise in stock with red wine and aromatics; handle the delicate meat carefully
Traditional method: the innards cook along with the bird, than after roasting are blended with cognac and butter as a spread on the accompanying brioche toast
Snipe: HACCP storage and food safety
Based on Codex Alimentarius (WHO/FAO) and EU Regulation 852/2004. Consult your national authority (NVWA/FDA/FSANZ) for applicable local standards.
Snipe: global seasonal overview
Availability per climate zone — Northern Europe, Mediterranean and warm climate. Relevant for purchasing planning and international menus.
Snipe (woodcock/snipe) is a rare seasonal game bird with a hunting season in the Netherlands from October through January. Traditionally, snipe are hung for 3–5 days at approximately 10°C (50°F) to age before preparation. This is permitted dry-ageing
Snipe: EU-14 allergen information
Full overview compliant with EU Regulation 1169/2011 (Annex II). Raw material information — always verify with your supplier for processed products and possible traces.
Raw material information (unprocessed product). Processed products may contain traces. EU Regulation 1169/2011 Annex II.
Snipe: wine pairings
Every wine recommendation is verified via at least 4 independent sources: wine specialists, sommeliers and culinary authorities. Serving temperatures conform to Wine Enthusiast and Vintec guidelines.
The complex, earthy, and offal-like tones of Gevrey-Chambertin resonate with the intense, aromatic flavour of snipe; a classic and revered pairing in haute cuisine.
- Gevrey-Chambertin
- Mazis-Chambertin
- Charmes-Chambertin
Robust, earthy Pommard (Pinot Noir) with game strawberry and leather tones pairs with the concentrated, gamy flavour of snipe and the rich reduced sauces.
- Pommard
- Pommard Premier Cru
- Beaune
Wine advice is for culinary information purposes only. Wines and appellations are exemplary; availability varies by region and supplier.
Frequently asked questions about Snipe
How do I prepare snipe traditionally with the innards?
Remove only the gizzard. Spit the snipe and roast for 12–15 minutes at 220°C (425°F). After roasting, remove the innards, chop finely and combine with cognac, butter and pepper. Serve as a spread on the brioche toast placed beneath the bird to catch the cooking juices.
How many snipe per person?
Given the small portion size (80–120g live weight, approximately 50–70g meat after cooking), 2–3 snipe per person are served as a main course. As a starter or amuse in haute cuisine, 1 snipe per person is standard.
When is snipe in season in the Netherlands?
The hunting season for common snipe (Gallinago gallinago) in the Netherlands runs from 1 September to 31 December under the Nature Conservation Act 2017. The finest quality is available in October and November when the birds are fully mature and have built up fat reserves for migration.
At what temperature should you store Snipe?
Store Snipe at 0-4°C (raw), -18°C (deep freeze), compliant with EU Regulation 852/2004 and Codex Alimentarius guidelines.
How do you prepare Snipe professionally?
The primary professional technique for Snipe is Roasting at 220°C for 12-15 min. Always verify core temperature with a calibrated probe thermometer.
Does Snipe contain allergens?
Snipe is free from all 14 EU declarable allergens under EU Regulation 1169/2011 Annex II. Always verify with your supplier for processed variants.
Legal disclaimer: For informational purposes only
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Informational character
The information on this page has been compiled exclusively as reference material for professional kitchen staff. KitchenNmbrs does not provide legal, medical or commercial advice. Data on preparation techniques, storage temperatures, HACCP guidelines and allergens is based on publicly available professional sources and applies to the raw ingredient in its unmodified state.
Your responsibility as operator (FBO)
Under EU Regulation 1169/2011 (Food Information Regulation) and EU Regulation 852/2004 (HACCP Hygiene Regulation), the Food Business Operator (FBO) is solely and exclusively responsible for:
- Providing accurate, up-to-date and complete allergen information to the end consumer;
- Determining allergens in the finished product based on current supplier documentation;
- Maintaining and documenting a demonstrable HACCP management system;
- Controlling cross-contamination risks within their own production environment;
- Compliance with local food safety authority requirements.
Allergen information: Limitations
The allergen information on this page relates to the ingredient as such. The actual allergen composition of your purchase may differ due to:
- Varying suppliers, production facilities or growing regions;
- Cross-contact during production, transport or storage ("may contain");
- Changed product formulations not yet reflected in public sources;
- Processing or preparation in your own kitchen that introduces new allergens.
Always verify allergens against the current specification sheets (spec sheets) from your supplier. Orally or informally provided allergen information is not legally valid under EU Reg. 1169/2011.
Milk allergen and lactose intolerance
The EU-14 allergen "Milk (including lactose)" covers two distinct conditions, both of which require declaration: (1) cow's milk allergy, an immunological reaction to milk proteins (casein, whey), and (2) lactose intolerance, an enzymatic deficiency (lactase) preventing digestion of milk sugar. Both groups must be informed separately on the menu. Lactose-free is not the same as milk-protein-free: a guest with cow's milk allergy may still react to lactose-free products.
Limitation of liability
KitchenNmbrs B.V. excludes all liability for direct or indirect damages arising from:
- Use of the information on this page as the basis for commercial or operational decisions;
- Allergic reactions, food poisoning or other health incidents involving guests or staff;
- Inaccuracies resulting from changed product compositions by third parties (suppliers);
- Non-compliance with food safety laws and regulations.
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Official sources and authorities
Legal basis: EU Reg. 1169/2011 Annex II (EU-14 allergens) · EU Reg. 852/2004 (HACCP) · Local food information legislation as applicable
