Squirrel season: 20 ideas to make with this unfussy mushroom | Food

How to do it

1. Boil the squirrel with salt, bay leaf, black pepper and cumin.

2. Shave the neck and skin without cutting the length. Choose lean meats and tendons. Cut the meat lightly and cut into small pieces.

3. Prepare a mixture of spices from a spoonful of salt, a large pinch of bay leaf, a good pinch of five types of pepper. Cut a few sprigs of rosemary from the thyme. You can also add spices of Provence.

4. Mix the spice mixture with the meat. It will be good for this meat to stand with the spices for at least an hour.

5. Chop pumpkin, leek, 1 celery, 2 carrots, a good amount of parsley and dill each and steam this mixture until smooth. Mix the cooled vegetables with the chopped squirrel, meat and stuff the mass into the skin. Sew the ends and wrap with gauze.

6. Cook for about 1.5 hours. in water with salt, pepper leaves, leaves, celery, carrots and onions. At the same time, you can also cook the finished bones. A sticky substance is released from them, which is necessary for good carapace adhesion. Remove from water and set aside.

“My pork is cut well, it’s soft enough. But the pork is still tougher than the others. To make it very tender, you can replace the salt part with meat softener salt, although they say it’s not very tasty. for health…

This recipe was submitted by Regina Račkauskienė

Leave a Comment

Your email address will not be published.