Confit is the process of slow cooking at lower temperature over a period of time in grease or fat. This is contrary to deep frying in a much greater temperature for a short period of time. It was originally meant as a preservation for meats and vegetables. Now, you will see this process intended more as a braising process for immediate consumption. The result of confit can be a smooth rich flavor profile. For this recipe, I used rendered duck fat.
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Confit Squirrel Egg RollsCourse: Wild Recipes
2 squirrels cleaned and cut into quarters to include the saddle (back)
11 ounces rendered duck fat (beef tallow can be used)
2 cups shredded cabbage
½ cup shredded carrots
1 teaspoon ground ginger
1 quart peanut oil
6 egg roll wrappers (7 inch)
1 teaspoon salt
1 teaspoon pepper
Duck sauce or sweet and sour sauce for dipping
2 tablespoons of water to seal the egg rolls
- Preheat oven to 300 degrees Farenheit
- Place squirrel pieces into a disposable meatloaf tin.
- Add rendered duck fat to the squirrel pieces. The fat should cover the squirrel
- Place into the oven and cook for 2 ½ hours.
- Remove from the oven.
- Using a slotted spoon remove the squirrel and let cool enough to handle with your fingers.
- Debone the squirrel pieces and discard the bones.
- Retain 1 tablespoon of the rendered fat.
- For the Egg Rolls
- In a large skillet heat oil to 375 degrees F.
- Combine deboned squirrel meat, cabbage, carrots, ginger, salt, pepper, and duck fat into a mixing bowl.
- Place the egg roll wrapper with a corner pointed towards you. Place 2 heaping tablespoons of your squirrel mixture into the center of the wrapper and fold corner over the mixture. Fold the left and right corners towards the center and continue to roll.
- Brush the water on the final corner to seal the egg roll.
- Place egg rolls into the heated oil and fry, flipping occasionally, until the egg rolls are a golden brown. Remove from oil and place on a wire rack to drain.
- Serve hot with your favorite dipping sauce.