Entrée: United States – Squirrel Fricassee

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 1 hr

Total 1 hr 15 min

Ingredients

3 squirrels, cut into pieces and cleaned
Salt and pepper to taste
3 tbsp (45 ml) butter
8 oz / 225 g mushrooms, sliced
1 small onion, finely chopped
1 / 2 cup (120 ml) dry white wine
1 1 / 2 cups (360 ml) chicken stock
1 / 2 cup (120 ml) heavy cream
1 tbsp (15 ml) lemon juice
Chopped parsley to finish

Instructions

1. Season squirrel pieces, melt 2 tbsp butter in a large skillet, and brown squirrel on all sides; transfer to a plate.
2. Add remaining butter; sauté onions and mushrooms until softened and lightly browned.
3. Pour in wine to deglaze, scraping up browned bits, then add stock and return squirrel to pan.
4. Simmer gently, covered, 45–60 minutes until meat is tender.
5. Stir in cream and lemon juice, simmer uncovered few minutes to thicken slightly. Adjust salt and pepper.
6. Sprinkle with parsley and serve over rice, noodles or mashed potatoes.