Squirrel Osso Buco Style

A classic Italian approach to squirrel that produces tender meat falling off the bone with rich marrow. This recipe uses traditional braising to bring out the best in your harvest, creating a memorable meal for family and friends.

Italian technique adapted for small game

Culinary Innovation This preparation adapts the classic Milanese braising technique to squirrel legs, creating elegant presentations from humble small game.

Ingredients (Serves 6)

• 12 squirrel hindquarters (from 6 squirrels)
• 1/2 cup flour for dredging
• 1/4 cup olive oil
• 2 onions, diced fine
• 3 carrots, diced fine
• 3 celery stalks, diced fine
• 4 cloves garlic, minced
• 1 cup white wine
• 2 cups chicken stock
• 1 can diced tomatoes
• 2 bay leaves

Gremolata:

• Zest of 1 lemon
• 2 cloves garlic, minced
• 1/4 cup fresh parsley

Adapted Osso Buco Method

1. Preparation: Dredge the squirrel legs in seasoned flour. Shake off excess.

2. Soffritto Base: Brown the legs, then sauté aromatics in the same pot.

3. Braising Process: Add wine, stock, and tomatoes. Braise until the meat is falling off the bone.

4. Gremolata Finish: Top with fresh lemon zest, garlic, and parsley just before serving.