Chef John Schumacher
The Game Gourmet;
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.