After a little oil bath I removed them to start on a broth. The usual suspects went in .. onion, celery tops, garlic.
Deglaze with white wind and some broth. Then back in for a long simmer with the squirrel.
After the simmer to cook and tenderize the squirrel I strained the broth and started the soup base.
Mirepoix sautéed, flour for roux, broth back in with the squirrel. A simple dumpling batter was made and added.
Then eat!
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