Hey yall here's a recipe for those of you, like me, who have run out of grocery money and it's only 1/2 of the way through the month. So in honor of roadkill here's a recipe for you out of A Husband's Guide to Home Entertaining (1978). There is also another recipe I chose not to print here for you because of it's disgusting factor....involving a calf head, brain, and a sharp knife. I am not regretting my vegan-ism.
BRAISED SQUIRREL
2 squirrels cut for stew
1tsp salt
½ freshly ground pepper
2 tbsp butter or peanut oil
¼ cup brandy or Cognac
2 cups chicken or beef stock
1 cup grated sweet onion
3 finely minced shallots
1 cup sliced mushrooms
½ tsp dry crumbled thyme
¼ tsp dry crumbled marjoram
½ cup dry red wine
1tsp cornstarch
Rub squirrel pieces with salt and pepper, brown in butter over very low heat. Drain butter from pan, heat brandy; pour over squirrel pieces and light. Lay flames burn out, then add all remaining ingredients except cornstarch. Cover pan, simmer at very low hear until squirrel pieces are tender, 45 minutes to 1 hour. Dissolves cornstarch in cool water, stir into pan, simmer until pan liquids thicken.
Serves 8
2 squirrels cut for stew
1tsp salt
½ freshly ground pepper
2 tbsp butter or peanut oil
¼ cup brandy or Cognac
2 cups chicken or beef stock
1 cup grated sweet onion
3 finely minced shallots
1 cup sliced mushrooms
½ tsp dry crumbled thyme
¼ tsp dry crumbled marjoram
½ cup dry red wine
1tsp cornstarch
Rub squirrel pieces with salt and pepper, brown in butter over very low heat. Drain butter from pan, heat brandy; pour over squirrel pieces and light. Lay flames burn out, then add all remaining ingredients except cornstarch. Cover pan, simmer at very low hear until squirrel pieces are tender, 45 minutes to 1 hour. Dissolves cornstarch in cool water, stir into pan, simmer until pan liquids thicken.
Serves 8
1 comment:
If it actually comes to this, then I am going vegan! Sorry, Billy, I just can't eat squirrel! Thanks Lizbeth for such an interesting recipe!
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