2large grey squirrelsskinned and cleaned, offal reserved for the gravy, cut into 6-7 pieces
1carrot
1rib celery
1small onion
2clovesgarlicwhole
Small sprig of thymeoptional
1dried bay leaf
¼cupdry white wine
3cupschicken stock or water
Acorn Crust (this is a skimpy amount of breading since acorn flour is so precious, adjust to your needs)
½cupacorn flour
Generous pinch dried ramp leaves or a pinch of onion powder
Kosher salt and fresh ground black pepper
Cooking fatsuch as lard, for frying
All purpose flour or equivalent
Beaten egg
Giblet Gravy (optional)
1small shallot
2tablespoonsbacon grease or unsalted butter
1tablespoonall purpose flour
Reserved squirrel gibletsfinely chopped
1tablespooncrumbled dried mushrooms
¼cupcream
Instructions
Braise the squirrel
Season the squirrel pieces liberally with salt and allow to rest overnight in the fridge, alternately, brine the squirrel in water seasoned with 2 tablespoons of salt dissolved in it per quart (this step is optional, but recommended).
The next day, put the squirrel, herbs and vegetables in a small pot with high sides, a 2-3 quart capacity is good. Add the wine and water to cover, then bring to a boil, turn the heat down and simmer on low, covered, for 1.5 hours or until the meat barely moves from the bone. Cool the squirrel in the liquid, then remove.
Breading and Cooking
To finish the squirrel, mix the acorn flour with a healthy pinch of salt and pepper, along with the ramp leaves. If you have a spice grinder, grind the mix together to break up the salt.
Dip pieces of squirrel into flour, then egg, then finally the acorn crust. Fry on medium-high heat until golden in a thin layer of oil, turning occasionally, and eat hot with the gravy on the side.
Optional Giblet Gravy
For the optional gravy, sweat the shallot in the grease then add the giblets and cook for a minute more until their water is cooked off.
Add the flour and stir to combine. Add the mushrooms and reserved squirrel stock and bring to a simmer, then reduce a bit until thickened.
Stir in the cream and cook a few minutes more. Double check the seasoning for salt and pepper and adjust as needed, then serve.