Basic Cooked Squirrel and Stock
Squirrels have lean meat that resembles dark chicken and includes lots of little bones. Using a pressure cooker (or an Instant Pot) shortens the cook time on tougher game, and the bones add flavor to the cooking liquid. Meat comes out moist and tender, is easy to remove from the bones, and nothing is wasted. Oven braising or simmering on the stovetop are options if you don’t have a pressure cooker; the cooking time will increase to 1 – 1 ½ hours.
Yield: About 8 ounces of lean, tender meat and 2 – 2 ½ cups of stock.
Cook Time: 45 minutes
2 large squirrels (about ½-lb. each), cut in half
1 Tbsp. neutral oil
1 medium onion, quartered
1 medium carrot, cut into 2” pieces
1 medium rib of celery, cut into 2” pieces
1 bay leaf
1 small sprig fresh thyme
¼ tsp. whole black peppercorns
2 sprigs fresh parsley
3 c. chicken stock
Salt and pepper
Season squirrels with salt and pepper. Heat oil over medium heat in the bottom of a pressure cooker and brown squirrels on both sides. Add remaining ingredients, bring to a boil, put lid on, seal, bring to high pressure and cook for 15 minutes. Remove from heat and let stand until pressure releases. Transfer squirrel to a plastic bag and let stand just until cool enough to handle (meat is easier to remove when it is still very warm). Remove meat from the bones, checking carefully for bone fragments and shot. Strain cooking liquid and reserve. Can be made 1-3 days ahead and refrigerated.