I pick #1
And I'd have sold it by now for a handsome profit.

With regards to cooking snipe, I blanch them, pluck them, clean them, oil them, salt and pepper them heavily, and then roast them until 140 ish.

Cumberland sauce was invented for them.

They do look odd on a plate nestled in a bed of rice surrounded by wilted greens.

Out there doing it best I can.