French Squirrel à la Forestière

1. Gentle Sautéing:

   • Brown squirrel pieces in butter and oil
   • French technique: Moderate heat for even cooking
   • Color: Golden brown, not dark

2. Mushroom Preparation:

   • Sauté mushrooms until golden
   • Moisture removal: Cook until liquid evaporates
   • Set aside: Keep separate until final assembly

3. Sauce Construction:

   • Sauté shallots and garlic until fragrant
   • White wine: Creates elegant, light sauce base
   • Cream finish: Adds richness and body

4. Final Assembly:

   • Return squirrel and mushrooms to pan
   • Gentle heating: Just warm through in sauce
   • Fresh herbs: Added at very end

Presentation: Elegant plating with sauce spooned around Wine: French whites - Burgundy Chardonnay, Loire Valley wines