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I was hoping to share some of my favorite squirrel recipes with our new squirrel-loving friend, but his intro thread got closed.
Squirrel in Cider is one of my personal favorites. Widow Helen makes it at least once a month, and she agreed to share her grandmother's recipe with the Ladies of Landover.
And for you ladies who haven't dressed a squirrel before, here are handy instructions from the Joy of Cooking, one of Widow Helen's favorite resources:
Squirrel in Cider is one of my personal favorites. Widow Helen makes it at least once a month, and she agreed to share her grandmother's recipe with the Ladies of Landover.
Squirrel in Cider
Skin, clean, and disjoint 3 plump squirrels. Soak the pieces in cold salted water for 20 minutes, wipe dry, and dust with flour seasoned with salt and pepper.
In a heavy skillet sauté 1/4 cup diced fat ham until browned. Add the squirrel and brown the pieces well on all sides in the ham fat.
Add enough hard cider barely to cover the squirrel, cover the skillet, and simmer until most of the liquid has evaporated and the meat is tender.
Add 2 tablespoons butter, increase the heat, and quickly brown the pieces of meat once more. Remove the squirrel to a warm serving platter.
To the juices remaining in the skillet add in 1 cup hot cream and stir in all the brown bits from the bottom and sides of the pan.
Stir in, bit by bit, 1/2 tablespoon flour mixed to a paste with 1 tablespoon butter, correct the seasoning with salt and pepper, and strain the sauce into a gravy boat. Serve the sauce separately.
Skin, clean, and disjoint 3 plump squirrels. Soak the pieces in cold salted water for 20 minutes, wipe dry, and dust with flour seasoned with salt and pepper.
In a heavy skillet sauté 1/4 cup diced fat ham until browned. Add the squirrel and brown the pieces well on all sides in the ham fat.
Add enough hard cider barely to cover the squirrel, cover the skillet, and simmer until most of the liquid has evaporated and the meat is tender.
Add 2 tablespoons butter, increase the heat, and quickly brown the pieces of meat once more. Remove the squirrel to a warm serving platter.
To the juices remaining in the skillet add in 1 cup hot cream and stir in all the brown bits from the bottom and sides of the pan.
Stir in, bit by bit, 1/2 tablespoon flour mixed to a paste with 1 tablespoon butter, correct the seasoning with salt and pepper, and strain the sauce into a gravy boat. Serve the sauce separately.
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