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Small Game Recipes: Squirrel: Brandied Squirrel
  • 4 squirrels, quartered
  • 4 Tbsp. Olive oil
  • 4-6 green onions, chopped
  • 1 Tbsp. Garlic powder
  • 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 separate skillet, saute mushrooms in light butter and add to meat; cook 5 minutes more. Warm cream 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. Simmer on low for 5 minutes; do not let boil. Pour over meat.

? Servings.