Mains
Squirrel with Red Sauce & Polenta
A cast-iron recipe with tomato paste, beer, onion, and garlic.
The card continues on its reverse, which was not supplied. These are the visible instructions only; a polenta recipe and precise cooking time are not included.
Original
Ingredients
Quantities scaled. Cooking times and pan sizes are unchanged.
Method
- In a cast-iron skillet or Dutch oven, brown the cut-up squirrel, seasoned with salt and pepper, in a mixture of butter and oil.
- Add the onion and garlic and brown them.
- Add enough water to cover the squirrel, then the tomato paste and beer.
- Simmer until tender. Serve over polenta.
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