Italian Squirrel Cacciatore

1. Foundation Building:

   • Brown squirrel pieces in olive oil until golden
   • Color: Deep browning creates flavor base
   • Fat: Olive oil provides Mediterranean character

2. Vegetable Development:

   • Sauté vegetables until softened
   • Layering: Each ingredient adds complexity
   • Aromatics: Garlic added last to prevent burning

3. Wine Integration:

   • Deglaze with red wine, scraping browned bits
   • Reduction: Cook wine until nearly evaporated
   • Acid balance: Wine brightens rich dish

4. Tomato Braising:

   • Add tomatoes, paste, herbs
   • Long cooking: 1.5-2 hours until tender
   • Final herbs: Fresh parsley before serving

Service: Over polenta, pasta, or with crusty Italian bread Wine: Italian reds - Chianti, Sangiovese, Montepulciano