Belgian Squirrel Best Family Recipes

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Belgian Squirrel

"A person who genuinely can not stand wild sport will learn how to love it after a flavor of this uncommon dish. And no, it doesn't must be a squirrel from Belgium, it'll simply flavor like one!"

Ingredients :

3 massive squirrels, skinned and gutted
1/2 cup butter
2 onions, sliced
3 tablespoons white vinegar
1/eight teaspoon dried thyme
salt and pepper to flavor
18 pitted prunes
1 half teaspoons all-purpose flour
1 cup bloodless water

Instructions :

Prep : 40M	Cook : 6M	Ready in : 2H45M

Clean squirrels, making sure that all shot is removed. Burn away with a candle any fur that adheres. Rinse the beef even though several adjustments of water and pat dry. Cut squirrels into serving portions.
Preheat the oven to 350 stages F (175 degrees C).
Melt the butter in a large skillet over medium warmth. Add squirrel pieces and fry till browned on all facets, but do no longer cook via. Remove the squirrel pieces to a massive Dutch oven or oven secure crock. Add onions to the butter in the skillet; cook and stir until soft and browned. Pour the onions and butter into the pot with the squirrel. Fill with enough water to nearly cover the meat. Mix within the vinegar and season with thyme, salt and pepper. Cover and area in the oven.
Bake for 1 hour in the preheated oven. Remove the pot from the oven and add the prunes. Return to the oven and reduce the heat to 325 tiers F (a hundred sixty five degrees C). Continue baking for another forty five mins.
Remove the pot from the oven. Mix the flour and bloodless water collectively in a cup. Use a slotted spoon to put off the meat and prunes to a serving dish. Set the pot at the stove and convey to a boil over medium-high warmness. Stir inside the flour and water and simmer, stirring constantly, till the gravy is thick enough to coat a steel spoon. Serve meat with quite a few gravy.

Notes :

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