Allegheny Roast Squirrel

Recipe Ingredients

1		Squirrel
1/4 teaspoon	1.3ml	Freshly-ground black pepper
1 1/2 tablespoons	22ml	Lemon juice or tarragon vinegar
1 cup	146g / 5.1oz	Chopped mushrooms
1 cup	146g / 5.1oz	Fresh bread crumbs - soaked in
1/4 cup	59ml	Light cream
1 teaspoon	5ml	Onion juice
1 tablespoon	15ml	Melted butter
2 cups	474ml	Brown meat broth

Recipe Instructions

Mix 1 teaspoon salt, 1/8 teaspoon pepper, and the lemon juice or vinegar.  Rub squirrel with the mixture.

Add mushrooms to crumbs with remaining salt and pepper and the onion juice.

Stuff squirrel with this mixture and truss. Brush squirrel with melted butter and put on a rack. Partly cover with broth and water. Roast for 1 1/2 hours. Use pan drippings for gravy.

Source:
THE HUNTER'S GAME COOKBOOK by Jacqueline E. Knight (c) 1978 - Published by Winchester Press, New York, NY

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10 (3 votes)

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