Originally posted by Goldeneagle
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Need some idea's...... squirrel.
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I posted this on another thread but think it’s worth mentioning again here. I came across a recipe a while back on Hank Shaw’s food blog for Braised Aurora(?) Squirrel (or something like that). It was while I was going through my “recipes from Spain featuring green olives” phase because we love green olives at my house.
Anyway, the article addressed the issues related to tenderization and small bones by discussing the benefits of braising. In spite of it’s name, the recipe looked fairly simple with the addition of green olives increasing the exoticness factor.
Ultimately, I ended up making a similar dish using pheasant. If you like green olives and have access to a Central Market or Whole Foods, I recommend trying Cipolline olives. They are slightly less briny and have a smooth, buttery flavor that’s delicious. If not, any old green olive will do.
If you end up giving this a try, I’d love to have your thoughts on how it turned out.
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Deep fry a few squirrels quartered up and place on a rack. After all pieces have been cooked pour off most of the oil and make a brown gravy in the same pan with the remainder of oil. Season the gravy to taste and add squirrel and gravy and some chopped onion to the oven @ 350 and smother for about an hour covered. Meat should be falling off the bone by then. Pour gravy over rice or mashed potatoes.
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