French Squirrel Fricassee. Recipe

French Squirrel Fricassee Recipe

History and Fun Facts:
Fricassee is a classic French dish that originated in the 16th century. It was traditionally made with poultry, rabbit, and other game meats. However, squirrel fricassee is a regional variation found in certain parts of France, especially in rural areas. Squirrel meat was often used due to its availability and popularity as a game animal. This unique recipe showcases the flavors and techniques of French cuisine while utilizing local ingredients.

Ingredients:

- 2 squirrels, cleaned and dressed
- Salt and red pepper, to taste
- 1 cup all-purpose flour, for dredging
- 4 tablespoons olive oil
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 1 carrot, diced
- 1 celery stalk, diced
- 1 cup white wine
- 2 cups chicken broth
- 2 sprigs fresh thyme
- 2 bay leaves
- 1 cup button mushrooms, sliced
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 cup heavy cream
- 2 tablespoons fresh parsley, chopped

Instructions:

1. Start by seasoning the squirrel meat generously with salt and red pepper. Ensure that the meat is properly coated.

2. Dredge the squirrel meat in all-purpose flour until fully coated, shaking off any excess.

3. In a large skillet, heat the olive oil over medium-high heat. Add the squirrel meat and brown it on all sides. This step helps to develop flavor and creates a nice crust.

4. Once the squirrel meat is browned, remove it from the skillet and set it aside.

5. In the same skillet, add the chopped onion, minced garlic, diced carrot, and diced celery. Sauté until the vegetables are soft and fragrant.

6. Deglaze the skillet by adding white wine and scraping off any browned bits from the bottom. Allow the wine to simmer for a couple of minutes to evaporate the alcohol.

7. Return the squirrel meat to the skillet and add chicken broth, fresh thyme, and bay leaves. Bring the liquid to a boil, then reduce the heat to low and cover the skillet. Simmer for about 1.5 to 2 hours or until the squirrel meat is tender and easily falls off the bone.

8. Once the squirrel meat is fork-tender, remove it from the skillet and set it aside.

9. In the same skillet, melt the butter over medium heat and whisk in the all-purpose flour, creating a roux. Cook the roux for a few minutes until it turns a light golden color.

10. Gradually add the heavy cream to the skillet, whisking constantly to prevent any lumps from forming. Continue whisking until the sauce thickens.

11. Return the squirrel meat to the skillet and add the sliced mushrooms. Simmer for an additional 10 minutes to allow the flavors to meld together.

12. Garnish the dish with freshly chopped parsley and serve hot.

Similar Recipe Dishes:

1. Traditional Chicken Fricassee: Replace the squirrel meat with chicken pieces and follow the same recipe. Chicken fricassee is a popular version of this dish that can be found in many French restaurants.

2. Rabbit Fricassee: Use rabbit meat instead of squirrel meat to create a more traditional fricassee. Rabbit is commonly used in French cuisine and provides a delicate and flavorful alternative.

3. Venison Fricassee: For a gamey twist, substitute squirrel meat with venison. Venison fricassee is a hearty and rich dish that pairs well with seasonal vegetables and mashed potatoes.

4. Seafood Fricassee: Give this classic dish a coastal twist by using a combination of shrimp, mussels, and white fish. Seafood fricassee is a lighter option that showcases the flavors of the ocean.

French fricassee dishes are versatile and can be adapted to various proteins. They are characterized by their tender meat, flavorful sauce, and aromatic herbs. Experiment with different meats and combinations to create your own unique fricassee recipe. Bon appétit!

Vote