I’m not sure if this is considered fusion, but if so is there such a thing as French redneck Caribbean fusion? Sous vide turns those old, tough squirrels into juicy, tender, flavorful game. Tacticalories Rude Boy rub is the perfect rub for this recipe and seasoning the meat prior to vacuum sealing and cooking helps concentrate the flavors.
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Sous Vide Mango Jerk Squirrel
5-6 squirrels, quartered
Tacticalories Rude Boy Jamaican Jerk Rub
2 green onions
1 cup mango jerk BBQ sauce as follows
3 jalapeño peppers, chopped
3 cloves garlic, chopped
3 green onions chopped
1 cup ketchup
2 tablespoons Pickapeppa Sauce
3 tablespoons cider vinegar
¼ teaspoon allspice
¼ teaspoon cinnamon
¼ teaspoon ground cloves
¼ cup brown sugar
Juice of 2 limes
1 pureed mango
1 tablespoon Tacticalories Rude Boy
Salt to taste
- Season each piece of squirrel with Rude Boy seasoning and vacuum seal. Set temperature on sous vide to 145 degrees and add sealed squirrel pieces, making sure they submerge and do not float. You can use a plate to weigh down the bags if necessary. Continue to cook squirrel for 10-12 hours.
- Start the BBQ sauce by coarsely chopping the jalapeños, green onions, and garlic. Add the chopped vegetables to a food processor and pulse for a few seconds. Heat a skillet over medium heat and add a couple tablespoons of cooking oil.
- Add the vegetables and cook for several minutes. Stir in the dry spices.
- Add the remaining ingredients and bring sauce to a simmer. Cook for 20-30 minutes. Allow to cool and use a stick blender to further blend the sauce until smooth.
- Carefully remove squirrel from sous vide. Open vacuum bags, remove pieces, and pat dry. Pre-heat grill on high heat. Sear squirrel pieces on the grill for a couple of minutes on each side before brushing each side with mango jerk BBQ sauce.
- Serve with rice, fried plantains, and top with chopped green onions.