Squirrel and other game cooking thread

Spin-off from Loup’s topic.

Cooking some squirrels shot last Saturday - all fox, some older, some younger.






Onion, jalapeño, garlic. Squirrels have been in fridge for a week. I patted them dry and put salt on them when they went in. Put meat in flour before browning in bacon grease. Defrost stock. Throw in bay leaf.

Some of these photos are not the best.




Before adding the stock, I added a few chipotle peppers we had leftover and two table spoons of roux.



Ladle stock in.











3 hours of low plup plup with lid with tiny crack, I went pull out one of the big rear legs as a test:








Fantastic, meat is very tender, gravy has a kick but not too much. I will probably leave it on some more and try to be careful not to really mess with the meat in the pot - don’t like having a lot of tiny bones to deal with.