Huntsman's Squirrel Recipe

Nearly Finished Huntsman's Squirrel

Huntsman's Squirrel 

Ingredients:

1 medium size to large size squirrel

3-4 large cremini mushrooms

Half a large onion

1-2 large garlic cloves

A cup of cream

Fresh or dried parsley

Salt and pepper

Rosemary

Butter

Olive oil

A cup of flour

Basic concept: Squirrel can be a tough meat, so it needs to be treated well before the cooking process begins. That being said, if cooked properly squirrel is excellent fare. Anything, even foods we often eat such as chicken or beef, will taste bad if it isn't prepared right. For this dish, we'll be trying to create a rich, earthy set of flavors. The richness will come from the cream, butter, and olive oil. The rosemary, garlic, salt, and pepper give it that body of taste reminiscent of pubs, home cooked meals made on rainy days, and a warm fire. The parsley is there to spring that flavor up a bit. Now that we have the philosophy of the dish, let's get cooking.

Michael, Stuart, and I on our first squirrel hunt of the season

Soaking time: 12-24 hours

Prep time: 20 minutes

Cook time: 1 hour-1 hour and 30 minutes

Instructions:

1. Place the squirrel in salt water or buttermilk and let soak overnight. This breaks down the tough muscle fiber and makes it ready to fry.

Squirrels before they are quartered

2. Pat Squirrel dry with paper towels and section into front legs, back legs, body, and belly flaps. Chop onions and garlic. Slice mushrooms and set aside.

3. Start to heat a cast iron skillet on medium heat. If you don't have one, use another skillet that can warm up evenly across the surface. Pour just enough olive oil to cover the bottom of the pan. Add a good spoonful of butter.

4. Put cup of flour into a flat container. Salt and pepper generously. Roll squirrel pieces in flour until covered.

5. When the oil is hot, place the squirrel pieces in to fry. It should only need a few minutes per side. You are not cooking them, rather, you are searing in the juices and flavor.

6. Once both sides are almost browned, add the mushrooms, garlic, and onions into the pan. Let them cook until the squirrel is browned.

7. At this point, the mushrooms and onions should be starting to soften. Add the cream and let it simmer until reduced. If you want a more soupy dish, use whole milk instead of cream or add whole milk to the pot. Reduce.

8. Once the cream is reduced, add a bit more salt and pepper. Then add a generous amount of parsley. Finally, add Rosemary. Be mindful that Rosemary is a very strong spice that can easily overpower the other flavors.

9. Cover and slow cook on low for 45 minutes.

10. Serve with a piece of toasted bread!

Don't forget a cup of raw milk to go along with it!