Confit Squirrel Egg Rolls

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.

Read more

Braised Squirrel in Catalan Sofregit Reduction

Squirrel is commonly fried, served in gravy with dumplings or used as a filling in pot pie, but this recipe is based in the old world traditions of northeast Spain. Catalan cooking is often done in round terra-cotta casserole dish called a cazuela and many dishes feature a sofregit or sofrito traditionally made of tomatoes, onions, garlic sometimes including bell peppers.

Read more
Support our Work

Buy Us a Coffee