Cooking With Game

A forum for the cooking/preperation of all types of game from around the world.

    Braised Squirrel.


    Posts : 968
    Join date : 2008-09-14
    Age : 57
    Location : Bridgwater, Somerset.

    Braised Squirrel.

    Post  Admin on Mon Sep 30, 2013 6:48 pm


    One squirrel per person

    Tablespoon of duck fat

    5 round shallots, peeled and left whole

    4 rashes of pancetta, cubed

    Porcini, soaked for 30 mins in hot water

    Garlic and chicken stock, salt and pepper


    Put the duck fat in a large casserole dish, brown the shallots, add the squirrel (whole or jointed) and the bacon. Brown the meat, and mix in a glass of white wine. Reduce. Add the soaked porcini. Reduce. Add the chicken stock and cover and braise in a gentle oven (no higher than 150C). Check after an hour and add a little water if drying out. After two and a half hours, take a sharp knife and test the meat. If the juices run clear it is ready to serve with mash and chestnuts.

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