Recipe: Braised Squirrel With Bacon, Mushrooms, and Pinot No

Name: Recipe: Braised Squirrel With Bacon, Mushrooms, and Pinot No
Ingredients: -- 4 squirrels, cleaned; -- 1 bottle of Pinot Noir or other dry, light-bodied red wine; -- 1 sprig thyme; -- 1 sprig rosemary; -- 2 bay leaves; -- 1 Tbsp. juniper berries, cracked; -- 1 tsp. black peppercorns, cracked; -- 1 Tbsp. brown sugar; -- 2 cups all-purpose flour; -- 3 slices good-quality country bacon, cut into 1-inch dice; -- 1 cup pearl onions, peeled; -- 2 cups forest mushrooms (shiitake, morel, chanterelle, oyster, or your favorite variety); -- 2 small carrots, diced; -- 1 large stalk celery, diced; -- 1 clove garlic, smashed; -- Extra virgin olive oil, for drizzling; -- About 1⁄4 cup chopped fresh parsley; -- Salt and freshly ground pepper, to taste

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Photo by Johnny Miller “I love the sweet aroma of squirrel, and I’m surprised at most folks’ inexperience with serving the little guys,” says chef Levon Wallace, who heads up the kitchen at...

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Ingredients

-- 4 squirrels, cleaned
-- 1 bottle of Pinot Noir or other dry, light-bodied red wine
-- 1 sprig thyme
-- 1 sprig rosemary
-- 2 bay leaves
-- 1 Tbsp. juniper berries, cracked
-- 1 tsp. black peppercorns, cracked
-- 1 Tbsp. brown sugar
-- 2 cups all-purpose flour
-- 3 slices good-quality country bacon, cut into 1-inch dice
-- 1 cup pearl onions, peeled
-- 2 cups forest mushrooms (shiitake, morel, chanterelle, oyster, or your favorite variety)
-- 2 small carrots, diced
-- 1 large stalk celery, diced
-- 1 clove garlic, smashed
-- Extra virgin olive oil, for drizzling
-- About 1⁄4 cup chopped fresh parsley
-- Salt and freshly ground pepper, to taste