Ingredients
Brine
2 quarts water
1 tablespoon salt
2 teaspoons vinegar
Squirrel
4 squirrels, 3 1/2-4 pounds total weight, cut up (or 2 rabbits)
1/3 cup all-purpose flour
1 teaspoon salt
1/8 teaspoon pepper
2 tablespoons butter
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Combine brine ingredients with meat in a large bowl. Cover and let stand at room temperature 1 hour. Drain and discard liquid. Pat meat dry and set aside. Preheat oven to 350°F. Place flour, salt and pepper in a plastic zipper bag. Add meat and shake to coat. Heat butter and oil in a large skillet over medium-low heat. Increase heat to medium-high and brown squirrel pieces on all sides. Place meat and pan drippings in a 3-quart baking dish and add mushrooms. Combine sauce ingredients and pour over meat and mushrooms. Cover and bake until tender, about 1 1/2 hours.
RecipeNLG
Gathered
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Record your recipes and experiments — organized cooking journal
Filipino cuisine — adobo, sinigang, lumpia, kare-kare, lechon
Essential Korean cooking — foundations, banchan, kimchi, soups
Yucatecan green habanero sauce — smoky, fruity, intensely hot