Squirrel Fricassee
Bring a taste of rustic tradition to your table with this hearty and flavorful Squirrel Fricassee. Tender pieces of squirrel meat are seasoned, lightly floured, and browned to golden perfection before simmering in a luscious medley of chicken stock, dry white wine, and aromatic herbs like thyme and bay leaf. The dish is finished with a creamy, velvety sauce infused with garlic, onions, and a touch of lemon juice for brightness. This slow-cooked delicacy, with its rich, savory flavors, is perfect for an adventurous culinary experience. Serve it over mashed potatoes, fluffy rice, or alongside crusty bread to soak up every drop of the decadent sauce. Whether you’re a wild game enthusiast or looking for a unique, soul-warming meal, this Squirrel Fricassee is a must-try recipe! Keywords: squirrel fricassee recipe, wild game cooking, creamy sauce, traditional fricassee, tender squirrel meat.
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Recipe Information
Ingredients
- 2 whole squirrels squirrel meat, cleaned and cut into pieces
- 0.5 cup all-purpose flour
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 4 tablespoons butter
- 2 tablespoons olive oil
- 1 large yellow onion, finely diced
- 3 cloves garlic cloves, minced
- 2 cups chicken or vegetable stock
- 0.5 cup dry white wine
- 0.75 cup heavy cream
- 1 teaspoon fresh thyme, chopped
- 1 bay leaf
- 2 tablespoons parsley, chopped (optional, for garnish)
- 1 tablespoon lemon juice
Instructions
Season the squirrel pieces with salt and black pepper.
Dredge the seasoned squirrel meat in all-purpose flour, ensuring each piece is lightly coated. Shake off excess flour.
In a large skillet or Dutch oven, heat the butter and olive oil over medium heat.
Add the squirrel pieces to the pan and brown them on all sides. This should take about 8-10 minutes. Remove the browned squirrel pieces and set them aside.
In the same pan, add the diced onion and sauté until softened and translucent, about 5 minutes.
Stir in the minced garlic and cook for an additional minute until fragrant.
Pour in the chicken or vegetable stock and dry white wine. Scrape the bottom of the pan to deglaze and release any browned bits for added flavor.
Return the browned squirrel pieces to the pan. Add the fresh thyme, bay leaf, and a pinch of additional salt if needed.
Cover the pan and simmer over low heat for about 1 hour, or until the squirrel meat is tender and easily pulls away from the bone.
Remove the squirrel pieces from the pan and keep them warm on a plate.
Reduce the sauce by cooking it uncovered over medium heat for about 5 minutes, stirring occasionally.
Stir in the heavy cream and lemon juice, then cook for another 3-5 minutes, allowing the sauce to thicken slightly.
Return the squirrel to the pan and spoon the creamy sauce over it to coat. Cook for another 2 minutes to heat the meat through.
Remove the bay leaf and discard. Adjust seasoning with more salt and pepper, if necessary.
Serve the squirrel fricassee hot, garnished with chopped parsley if desired. Pair with mashed potatoes, rice, or crusty bread to soak up the rich sauce.
Nutrition Facts
Calories |
2662 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 142.9 g | 183% | |
| Saturated Fat | 71.9 g | 360% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 1012 mg | 337% | |
| Sodium | 5000 mg | 217% | |
| Total Carbohydrate | 75.1 g | 27% | |
| Dietary Fiber | 5.9 g | 21% | |
| Total Sugars | 11.4 g | ||
| Protein | 222.8 g | 446% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 270 mg | 21% | |
| Iron | 29.4 mg | 163% | |
| Potassium | 3628 mg | 77% | |
*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.
