Name: Squirrel Terrine
Prep time: 20 min
Cook time: 4 h
Total time: 4 h 20 min
Yield: 15-20 as appetizer
Cuisine: American
Ingredients: 3 lbs squirrel meat, ground fine (from 10-12 squirrels); 1 lb pork fat, ground; 1/2 lb chicken livers, cleaned; 2 eggs, beaten; 1/4 cup cognac; 2 shallots, minced fine; 4 cloves garlic, minced; 2 tsp salt, 1 tsp white pepper; 1/2 tsp nutmeg, 1/4 tsp cloves; Caul fat for lining

Experience squirrel at its finest with this elegant recipe. The key is traditional French charcuterie, which ensures sophisticated appetizer worthy of fine dining every time you make it.

French charcuterie meets American small game

Artisanal Charcuterie This elegant preparation transforms multiple squirrels into sophisticated pâté suitable for upscale presentations and special occasions.

Ingredients (Serves 15-20 as appetizer)

3 lbs squirrel meat, ground fine (from 10-12 squirrels)
1 lb pork fat, ground
1/2 lb chicken livers, cleaned
2 eggs, beaten
1/4 cup cognac
2 shallots, minced fine
4 cloves garlic, minced
2 tsp salt, 1 tsp white pepper
1/2 tsp nutmeg, 1/4 tsp cloves
Caul fat for lining

Professional Terrine Method

Volume Economics: Squirrel terrine requires many animals. Plan ahead and accumulate from hunts.
Liver Processing: Soak livers in milk, then sauté quickly. Process half smooth, leave half chunky.
Forcemeat Assembly: Combine ground meat with pistachios and seasonings. Mix until sticky.
Molding and Cooking: Line mold with caul fat, pack firmly. Bake for 45-60 minutes in water bath to 160°F for food safety.