Post by April B. on Feb 21, 2003 12:47:43 GMT -6
Brandied Squirrel
4-squirrels, sectioned
4 Tbsp.olive oil
4-6 green onions, chopped
2 cloves garlic, whole
1 cup brandy
1/2 cup dry vermouth
1-2 lb. mushrooms, sliced
2 Tbsp. butter
1 1/2 cups heavy cream
3 egg yolks
1/4 cup port wine
Pressure cook squirrel covered with water for 10-15 minutes.
Brown squirrel pieces in skillet with olive oil.
Add onions and garlic and cook for 5 minutes over low heat.
Add brandy and vermouth.
Caution: the vermouth may flame up.
Simmer for 30 minutes.
In seperate skillet, saute mushrooms in light butter and add to meat; cook 5 minutes more.
Warmcream in sauce pan; beat egg yolks in bowl.
Place rabbit pieces on a platter.
Stir warm cream into the juices left on the skillet.
Remove 1/2 cup of this mixture and blend with eggs.
Return mixture to skillet and add port wine.
Simmeron low for 5 minutes; do not let boil.
Pour over meat.
Use this with Rabbit as well!
Use a heavy pan or duth oven for most of this, it lends to a better cook.
4-squirrels, sectioned
4 Tbsp.olive oil
4-6 green onions, chopped
2 cloves garlic, whole
1 cup brandy
1/2 cup dry vermouth
1-2 lb. mushrooms, sliced
2 Tbsp. butter
1 1/2 cups heavy cream
3 egg yolks
1/4 cup port wine
Pressure cook squirrel covered with water for 10-15 minutes.
Brown squirrel pieces in skillet with olive oil.
Add onions and garlic and cook for 5 minutes over low heat.
Add brandy and vermouth.
Caution: the vermouth may flame up.
Simmer for 30 minutes.
In seperate skillet, saute mushrooms in light butter and add to meat; cook 5 minutes more.
Warmcream in sauce pan; beat egg yolks in bowl.
Place rabbit pieces on a platter.
Stir warm cream into the juices left on the skillet.
Remove 1/2 cup of this mixture and blend with eggs.
Return mixture to skillet and add port wine.
Simmeron low for 5 minutes; do not let boil.
Pour over meat.
Use this with Rabbit as well!
Use a heavy pan or duth oven for most of this, it lends to a better cook.
