Squirrel and Mushroom Risotto

1. Stock Management:

   • Keep stock hot in separate pan throughout
   • Temperature: Hot stock prevents cooling rice
   • Enhancement: Use squirrel bones for richer stock

2. Mushroom Preparation:

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

3. Risotto Foundation:

   • Sauté onion and garlic until translucent
   • Rice toasting: Toast until edges translucent
   • Wine first: Add wine before stock

4. Gradual Stock Addition:

   • Add hot stock one ladle at a time
   • Patience: Wait until each addition absorbed
   • Stirring: Constant stirring for creamy texture

5. Final Assembly:

   • Fold in squirrel meat and mushrooms last 5 minutes
   • Finishing: Add cheese, butter, herbs off heat
   • Consistency: Should flow like lava when stirred

Service: Immediately in warmed bowls Wine: Northern Italian whites - Gavi, Soave

Cooking Tips for Squirrel

Essential Preparation Guidelines

• Young vs. old: Young squirrels more tender than mature animals
• Seasonal timing: Fall squirrels optimal eating quality
• Clean processing: Avoid hair contamination during skinning
• Temperature control: Keep meat cool throughout processing

Cooking Method Selection

1. Tender cuts: Quick cooking methods for young animals
2. Tough cuts: Slow, moist heat for older animals
3. Ground preparations: Need multiple animals for volume
4. Whole preparations: 2-3 squirrels per person for entrée

Lean Meat Management

• Fat addition: Essential for ground preparations (25-30%)
• Moisture retention: Brining, marinating help prevent drying
• Temperature monitoring: Don't overcook lean meat
• Resting periods: 5-10 minutes for whole preparations

Volume and Economics

• Numbers required: Need multiple squirrels for substantial meals
• Labor intensity: Small size makes processing time-consuming
• Specialty positioning: Market as artisanal, unique protein
• Sustainable harvest: Abundant populations support regular hunting

Wine and Beverage Pairings

• Light preparations: Pinot Noir, Beaujolais, light reds
• Rich dishes: Chardonnay, white Burgundy, full whites
• International cuisines: Match wine to cuisine style
• Comfort food: Beer, casual wines, regional selections

Field to Table Considerations

• Shot placement: Head shots minimize meat damage
• Immediate cooling: Small thermal mass cools quickly
• Clean field dressing: Process within 2-3 hours