Squirrel Croquettes with Lemon Garlic Sauce
These traditional Croquettes are crispy on the outside and creamy on the inside with pieces of squirrel, onion, celery, and bell peppers. This is also a great way to use up leftover roasted chicken or turkey.
Time: 25 minutes plus chilling time
Yield: 5-6 appetizer servings of 3 each
(16-18 croquettes using a 1 Tbsp. portion scoop)
1 ½ Tbsp. butter
2 Tbsp. flour
¾ c. warm milk
salt and pepper to taste
1 ¼ c. finely chopped cooked squirrel meat
1 ½ Tbsp. finely chopped onion
1 ½ Tbsp. finely chopped red pepper
1 Tbsp. finely chopped celery
2 tsp. chopped fresh parsley
¼ tsp. onion powder
¼ tsp. garlic powder
½ tsp. sea salt
1/8 tsp. fresh ground black pepper
2 large eggs
1 c. panko breadcrumbs
6-8 c. vegetable oil for frying
Chopped fresh parsley or thyme
Melt the butter in a saucepan over medium low heat. Whisk in the flour cooking for 2 minutes while whisking continuously. Slowly whisk in the milk and cook until mixture comes to a boil and thickens. Season with salt and pepper to taste. Cool to room temperature. It will continue to thicken as it cools.
In a medium bowl combine the squirrel, onion, red pepper, celery, parsley, onion powder, garlic powder, salt, pepper, and the cooled white sauce. Stir to combine, taste and adjust seasoning. Line a baking sheet with parchment paper. Using a 1 tablespoon scoop, portion the mixture onto the parchment and roll each portion into a ball. Refrigerate for at least 30 minutes, or up to overnight.
When it’s time to fry, break the eggs into a shallow bowl and whisk thoroughly. Put the breadcrumbs in another shallow bowl. Dunk each ball in the egg then in breadcrumbs and gently shake off any excess crumbs. Once all croquettes are coated once, repeat the dredge with another layer of egg and breadcrumbs.
Heat 2” of vegetable oil in a Dutch oven or heavy pot to 325°-350° degrees. Working in batches of 4-5 balls fry until golden brown, turning often so they brown evenly, about 4-5 minutes. Transfer to a paper-towel lined plate and sprinkle lightly with fine sea salt. For best results serve promptly on top of warm Lemon Garlic Sauce (recipe below).
To serve, put a small circle of warm sauce on a plate and place 3-4 croquettes on top. Garnish with freshly chopped parsley or thyme.
Lemon Garlic Sauce
3 Tbsp. butter
2 Tbsp. flour
2 Tbsp. finely minced yellow onion
1 medium clove of garlic, minced
1 1/3 c. whole milk, warm
¾ tsp. freshly grated lemon zest
2 tsp. fresh lemon juice (adjust to taste)
½ tsp. chopped fresh thyme
Pinch of cayenne pepper
Salt and black pepper to taste
Melt butter in a small saucepan over medium heat. Add onion and garlic and cook gently 1-2 minutes until vegetables are aromatic and begin to soften. Whisk in the flour and cook, stirring constantly, for 2-3 minutes until flour has developed a very pale golden color. Whisking constantly, add the whole milk and continue to cook and stir until mixture thickens and comes to a light boil. Continue to cook and stir until mixture thickens, 3-4 minutes. Remove from heat and stir in lemon zest, lemon juice, thyme, and cayenne. Taste and adjust seasonings and thickness, adding a little more milk if necessary to yield a thick yet pourable consistency.