a reply to: TheAlleghenyGentleman
Squirrels, one of my favorite.
I will not get too specific in regards to techniques and specific types of products.
3-4 squirrels depending on size:
Brown squirrels in heavy pot, remove, add carrot onion, celery, garlic, fresh herbs if desired, and bayleaves, salt, peppercorns,
Sauté till softened, add fresh cold water. Bringvto a boil,
Debone squirrels, refrigerate meat, add carcasses to water, boil for 1 hour. Drain for stock. You want this to be stock NOT broth. When stock is
refrigerated over night it will be closer to the consistency of jello than water.
Make dark roux with butter and flour, about 3/4-1c, (color and consistency of peanut butter)
Add small diced equal amounts 1 yellow onion, celery, bell pepper, and 4-6 toes garlic minced. . Stir continuously for couple minutes while veggies
cool the roux and are coated. Add quart of the stock, bring to a slight boil, then drop to hard simmer,add can of tomato paste. Continually stir for
20 minutes, this keeps roux and paste from sticking and burning, during this time add salt pepper,a couple bay leaves and a few roasted jalapeños
(1 per squirrel) (stemmed, skinned, seeded) diced fine, and a teaspoon of cayenne. Add more stock to gain correct consistency. Add the squirrel meat
and simmer for 45 minutes. Serve over white rice.
Is called sauce picant, good for squirrels, rabbits, teal, etc.
edit on 26-12-2016 by KEACHI because: (no reason given)