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Belgian Squirrel
Belgian Squirrel
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Prep Time:
40 minutes
Cook Time:
125 minutes
Total Time:
165 minutes
Transform your wild game skeptic into a fan with this unique and flavorful dish that will make you forget all about those famous Belgian squirrels!
Ingredients:
  • 3 large squirrels, skinned and gutted
  • 2 onions, sliced
  • 3 tablespoons white vinegar
  • 0.125 teaspoon dried thyme
  • salt and pepper to taste
  • 18 pitted prunes
  • 1.5 teaspoons all-purpose flour
  • 1 cup cold water
Instructions:
  • Prepare the squirrels by removing any shot, burning away any clinging fur with a candle, rinsing the meat in several changes of water, and patting dry. Then, cut the squirrels into serving pieces.
  • Preheat the oven to a toasty 350 degrees F (175 degrees C).
  • In a large skillet over medium heat, melt the butter until sizzling. Add squirrel pieces and sear until golden on all sides, ensuring they are not fully cooked. Transfer the squirrel to a large Dutch oven or oven-safe crock. Saute onions in the remaining butter until caramelized. Transfer the onions to the pot. Pour enough water to nearly submerge the meat. Stir in vinegar, thyme, salt, and pepper. Cover and bake in the oven.
  • After baking for 1 hour in the preheated oven, add prunes to the pot. Return to the oven, reduce heat to 325 degrees F (165 degrees C), and bake for an additional 45 minutes.
  • - Take the pot out of the oven. - Combine flour and cold water in a cup. - Transfer meat and prunes to a serving dish using a slotted spoon. - Place the pot on the stove and bring to a boil over medium-high heat. - Pour in the flour and water mixture and simmer, stirring constantly, until the gravy thickens enough to coat a metal spoon. - Serve the meat generously covered with the gravy.

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