====== Cider Braised Squirrel ======
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===== Ingredients =====
  * 2 Tbsp. unsalted butter
  * 1/2 medium onion, chopped
  * 1 carrot, chopped
  * 1 squirrel, skinned, cleaned
  * 1 1/2 cups apple cider
  * 1 Tbsp. Dijon mustard
  * 1 sprig tarragon
  * 1 bunch parsley
  * 1 tsp. each kosher salt and freshly ground black pepper, divided
  * 1 small shallot, finely chopped
  * 1 Tbsp. extra-virgin olive oil
  * 2 tsp. apple cider vinegar
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===== Info =====
  * **Prep:** 15
  * **Cook:** 3 hours
  * **Serves:** 2
  * [[https://www.bonappetit.com/test-kitchen/cooking-tips/article/a-squirrel-in-every-pot|Source]]


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===== Directions =====
  - Heat butter in a medium heavy pot over medium-high heat. Add onion and carrot and cook, stirring occasionally, until browned, about 6 minutes. Add squirrel, cider, Dijon mustard, tarragon, 2 parsley sprigs, and 1/2 tsp. each salt and pepper. Bring to a simmer and cover pot. Braise until meat is very tender, 2 1/2-3 hours. Let squirrel cool in braising liquid.
  - Once cool, remove squirrel from liquid and cut into serving pieces (hind legs, front legs, saddle). Strain braising liquid, reserving vegetables. Bring liquid to a boil and reduce, uncovered, stirring occasionally, until sauce measures 1/2 cup.
  - Preheat the broiler. Brush squirrel pieces with some of sauce. Broil until browned and heated through, 8-10 minutes.
  - Meanwhile, pick parsley leaves. Toss with shallot, oil, vinegar, and 1/2 tsp. each salt and pepper.
  - Serve squirrel with parsley salad, reserved vegetables, and remaining sauce.

{{tag>hunting squirrel onion carrot apple_cider_vinegar mustard tarragon parsley}}
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