Sherried Squirrel or Rabbit
Elevate your game meat repertoire with this rustic yet elegant recipe for Sherried Squirrel or Rabbit, a dish that transforms humble wild game into a rich, comforting stew infused with the deep, warming flavors of dry sherry and aromatic herbs. Tender pieces of squirrel or rabbit are browned to perfection, then slowly braised with hearty vegetables, earthy mushrooms, and a medley of thyme and bay leaf in a flavorful stock. The optional touch of heavy cream adds a luxurious texture to the sauce, while a garnish of fresh parsley brightens the final dish. Perfect for adventurous foodies and anyone looking to embrace traditional, hearty recipes, this dish pairs beautifully with creamy mashed potatoes, fluffy rice, or crusty bread to soak up every drop of the luscious sauce. Whether you’re a seasoned hunter or simply curious about wild game cooking, this recipe offers a delicious, soul-warming experience. Keywords: wild game recipe, squirrel stew, rabbit stew, braised rabbit, comfort food recipes, sherry sauce, traditional cooking.
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Recipe Information
Ingredients
- 2 whole dressed squirrel or rabbit
- 0.5 cups all-purpose flour
- 1 teaspoons salt
- 0.5 teaspoons black pepper
- 2 tablespoons vegetable oil or butter
- 1 medium yellow onion, chopped
- 2 garlic cloves, minced
- 2 medium carrots, sliced
- 2 celery stalks, sliced
- 1 cups dry sherry
- 2 cups chicken or vegetable stock
- 3 fresh thyme sprigs
- 1 bay leaf
- 1 cups mushrooms, sliced
- 0.25 cups heavy cream (optional)
- 2 tablespoons chopped parsley (optional, for garnish)
Instructions
Cut the squirrel or rabbit into serving pieces (legs, back, etc.) if not already done.
In a shallow bowl, combine the flour, salt, and black pepper.
Dredge the pieces of squirrel or rabbit in the seasoned flour, shaking off any excess.
Heat the vegetable oil or butter in a large heavy pot or Dutch oven over medium heat.
Add the floured pieces to the pot and brown them on all sides. Remove the meat and set it aside.
In the same pot, add the chopped onion, garlic, carrots, and celery. Sauté for 5-7 minutes until softened.
Pour in the dry sherry, scraping up any browned bits from the bottom of the pot with a wooden spoon.
Add the chicken or vegetable stock, thyme sprigs, bay leaf, and the browned meat back to the pot. Bring the mixture to a gentle simmer.
Cover the pot with a lid and cook on low heat for 1.5 to 2 hours, or until the meat is very tender and comes off the bone easily.
About 30 minutes before the cooking time is complete, add the sliced mushrooms to the pot and stir to combine.
If desired, stir in the heavy cream during the last 10 minutes of cooking for a richer sauce.
Remove the thyme sprigs and bay leaf before serving.
Serve the sherried squirrel or rabbit hot, garnished with chopped parsley if desired. Pair with mashed potatoes, rice, or crusty bread.
Nutrition Facts
Calories |
3546 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 122.4 g | 157% | |
| Saturated Fat | 38.4 g | 192% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1367 mg | 456% | |
| Sodium | 5371 mg | 234% | |
| Total Carbohydrate | 95.8 g | 35% | |
| Dietary Fiber | 13.1 g | 47% | |
| Total Sugars | 19.6 g | ||
| Protein | 439.5 g | 879% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 567 mg | 44% | |
| Iron | 56.4 mg | 313% | |
| Potassium | 7859 mg | 167% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
