Schumacher’s Rabbits and Squirrels




Chef John Schumacher
The Game Gourmet;
Internationally known
Executive Chef


Ingredients:

2 rabbits or squirrels cut into 6 pieces
1 cup seasoned flour
1 tbsp. salt
1 tsp. black pepper
1 cup vegetable oil
1 1/2 cup onions in 1/2 inch cubes
1 quart chicken stock
1 sachet bag (see recipe)
1/4 cup roux (see recipe)

Clean, skin and cut rabbit or squirrel into 6 pieces. Remove all fat, shot and bruised meat.

Place flour, salt and pepper in pie plate and toss to combine. Heat oil to about 375 degrees in an electric fry pan. Dredge pieces in flour. Place in oil and brown. Remove to Dutch oven. Place game, onions, chicken stock and sache bag in pan and bake 375 degrees for 2 1/2 to 3 hours checking for doneness after 2 hours. Meat is tender when pressed with a fork and it separates from the bone.

To thicken sauce. Remove meat to a covered dish. Strain liquid and return to pan. Add 1/4 cup roux. Heat to a slow bubble and simmer for 15 minutes. Return meat to pan and cook until meat is hot.

HINT: To make mushroom sauce, add 1 cup sliced fresh mushrooms with roux.

Leave a Reply

Commenting Policy - We encourage open expression of your thoughts and ideas. But there are a few rules:

No abusive comments, threats, or personal attacks. Use clean language. No discussion of illegal activity. Racist, sexist, homophobic, and generally hateful comments are not tolerated. Keep comments on topic. Please don't spam.

While we reserve the right to remove or modify comments at our sole discretion, the Sportsman's Guide does not bear any responsibility for user comments. The views expressed within the comment section do not necessarily reflect or represent the views of The Sportsman's Guide.