Fettucine tossed with a Tuscan-inspired sauce of giblets, bacon, spinach and sweet butter. I don't add any cream to this recipe, but you could.
Serves 2
3ozsquirrel gibletsor the giblets from 3 large squirrels
Handful of fresh spinach
Fresh grated parmesanto taste
3-4fresh sage leavesslices
Splash of dry white wine
¼cupsquirrel or chicken stock
2tablespoonscaramelized onions
Kosher salt and fresh ground black pepper
Instructions
Soak the giblets in milk overnight (optional).
Pat the giblets dry, then chop coarse.
Bring a couple quarts of lightly salted water to a boil. Meanwhile, render the bacon until crisp, then add the sage, giblets, toss for a minute and season with salt and pepper.
Add the caramelized onions and wine, reduce until the pan is nearly dry, then add the squirrel or chicken stock and bring to a simmer. Add the spinach to the pan and wilt.
Drain the pasta and toss, adding the butter and a small handful of parmesan and mix to incorporate.
Taste and adjust the seasoning, divide between two warmed pasta bowls and serve.
Notes
*Rabbit, pigeon, chicken, and other offal can be substituted