Name: Squirrel Osso Buco Style
Cuisine: American
Ingredients: 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 squirrel legs in seasoned flour; - **Size consideration**: Small pieces require gentle handling; - Brown lightly in olive oil; 2. **Soffritto Base**:; - Cook diced vegetables until soft; - **Italian foundation**: Slow, patient cooking; - **Sweetness**: Vegetables should be golden and sweet; 3. **Braising Process**:; - Add wine, stock, tomatoes; - **Gentle cooking**: Lower temperature for small game; - **Time**: 1.5-2 hours until tender; 4. **Gremolata Finish**:; - Mix lemon, garlic, parsley just before serving

Preparation:
- Dredge squirrel legs in seasoned flour
- Size consideration: Small pieces require gentle handling
- Brown lightly in olive oil
Soffritto Base:
- Cook diced vegetables until soft
- Italian foundation: Slow, patient cooking
- Sweetness: Vegetables should be golden and sweet
Braising Process:
- Add wine, stock, tomatoes
- Gentle cooking: Lower temperature for small game
- Time: 1.5-2 hours until tender
Gremolata Finish:
- Mix lemon, garlic, parsley just before serving
- Brightness: Cuts richness of braised meat
- Traditional: Sprinkle over each portion

Service: With creamy polenta or risotto Wine: Italian whites - Soave, Pinot Grigio

Squirrel Osso Buco Style

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