At their best October to December.  Allow one bird per person. 

Snipe are usually hung until rather high, although this a mater of taste. 

Snipe are dressed without being drawn, care being taken in the plucking as the skin is very tender; the gizzard is removed and the eyes removed from the head which is skinned and left on the bird.  The beak is used instead as a skewer for trussing the bird. 

We recommend removing shot or bullet-damaged game meat before cooking to minimise any lead contamination.