Squirrel Stock

This rich and flavorful squirrel recipe delivers the perfect foundation for soups, sauces, and braises. Using long simmering extraction, you'll create a dish that showcases the unique qualities of wild game while remaining approachable for home cooks.

Foundation for small game cookery

Culinary Base This flavorful stock extracts maximum value from squirrel bones and trim, creating rich base for soups and sauces.

Ingredients (Makes 2-3 quarts)

• Bones and trim from 6-8 squirrels
• 2 onions, quartered
• 2 carrots, chunked
• 2 celery stalks, chunked
• 1 head garlic, halved
• 1 bunch parsley stems
• 2 bay leaves
• 1 tsp black peppercorns

Small Game Stock Method

1. Bone Collection: Save carcasses from 6-8 squirrels. Do not roast the bones - keep this stock light to showcase squirrel's subtle nutty flavor.

2. Cold Water Start: Place carcasses in a stockpot and cover with cold water by 2 inches. Cold water creates cleaner stock.

3. Gentle Heating: Bring to a very gentle simmer over medium-low heat. Never let it boil or the stock turns cloudy.

4. Skimming: During the first 30 minutes, skim any foam and impurities from the surface.

5. Aromatics: After the first hour, add a small onion, celery stalk, bay leaf, and a few peppercorns.

6. Short Simmer: Continue simmering for 3-4 hours total. Small bones extract quickly and turn bitter if overcooked.

7. Straining: Strain through fine-mesh strainer lined with cheesecloth for clear stock.

8. Cooling: Cool quickly in an ice bath, then refrigerate. Use within 5 days or freeze.

Storage: Refrigerate 5 days, freeze 6 months