Belgian Squirrel
Ingredients (Serves 6):
- 1/2 cup unsalted butter
- 3 large squirrels 9Skinned, cleaned and de-boned; use hind legs and meaty back; cut into serving pieces)
- 2 white onions, peeled and sliced
- 3 tablespoons white vinegar 1/8 teaspoon dried thyme
- Salt and black pepper, to taste
- 18 pitted prunes
- 1 1/2 teaspoons all-purpose flour
- 1 cup cold water
Process:
Preheat the oven to 375 Degrees Fahrenheit.
Melt the butter in a large skillet over medium heat. Add the squirrel pieces and fry until browned on al sides, but do not cook through. Remove the meat to a large Dutch oven or oven-safe crock. Set aside.
Add the onions to the butter in the skillet and cook, stirring occasionally, until tender and browned. Add the onions and butter into the pot with the squirrel. Fill the pot with enough water to almost cover the meat. Mix in the vinegar and season with thyme, salt and pepper. Cover and place in the oven.
Bake for 45 minutes. Remove the pot and add the prunes. return to the oven and reduce the heat to 325 Degrees Fahrenheit. Continue baking for another 45 minutes.
Remove the pot from the oven. Mix the flour and cold water together in a cup. Use a slotted spoon to remove the meat and prunes to a serving dish. Set the pot on the stove and bring to a boil over medium-high heat. Stir in the flour and water and simmer, stirring constantly, until a gravy forms and is thick enough to coat the back of a spoon. Serve the meat with the gravy.
Wine Suggestion:
Porcupine Ridge Merlot
The nose is intense and entices with its red currant, ripe dark plu, black cherry and fruitcake aromas with whiffs of vanilla, baking spices and incense. The palate shows more dark fruit with flavors of brambles, boysenberry, blackberry and blueberry and touch of violets. The wine is medium-bodied, smooth and balanced with cocoa powdery tannins. Dark chocolate and hints of Garrigue lingers on a classics finish.
Enjoy your Belgian Squirrel!
This recipe is one of many to be found in The Ultimate Guide to Cooking Wild Game which can be purchased in the Sporting Classics Store.
Wild game also has the edge when it comes to flavor, and with that delectable flavor comes the benefits of essential fats like omega-6 and omega-3, which are critical components of a healthy diet. Enjoy seventy-five simple and delicious recipes for cooking the wild game through the recipes featured in this book.
Each dish is paired with a suggested wine to further enhance your dining experience among friends and family. There’s also helpful tips on proper field dressing equipment, refrigerator and freezer space, proper packaging and storing, defrosting and food safety, and tools and kitchen essentials. Buy Now
