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Categories:
squirrels flour salt black pepper freshly chopped parsley oil onions carrots potatoes thyme rosemary fennel seed red wine Italian plum tomatoes
Viewed: 28 - Published at: 4 months agoIngredients
- 2 (2 1/2 to 3 lb.) squirrels, cut into serving pieces
- 1 c. flour
- 1 tsp. salt
- 1/2 tsp. black pepper
- 1 Tbsp. freshly chopped parsley
- oil (for frying)
- 2 onions, quartered
- 3 carrots, cut into 1/2-inch pieces
- 2 potatoes, peeled and quartered
- 1 tsp. thyme
- 1 tsp. rosemary
- 1 tsp. fennel seed
- zest of 1 orange
- 3 c. dry red wine
- 2 c. crushed Italian plum tomatoes
Method
- In a plastic bag or on a plate, mix together flour, salt, pepper and parsley.
- Dredge squirrel pieces.
- Preheat oven to 350°. In a skillet, heat oil and brown squirrel, a few pieces at a time. Remove with slotted spoon and place in a roasting pan or Dutch oven.
- Place onions, carrots and potatoes over rabbit.
- Sprinkle with herbs and add orange zest and bay leaves.
- Pour in red wine and tomatoes.
- Cover and bake for 1 1/2 to 2 hours or until squirrel is fork-tender.
