Squirrel with a mustard cream -- seared with a hard crust and rested before the knife.
Prep 19 min · Cook 45 min
Brine or season the squirrel well ahead and pat the skin completely dry for a crisp finish.
Heat the oven and a heavy pan, then sear the skin side hard to render the fat and set the color.
Move it to the oven and roast to a just-pink, juicy center, basting once or twice along the way.
Tent and rest so the juices settle back through the meat before carving.
Carve and serve with a mustard cream, spooning any pan juices over the top.
Upland & Small Game
Members
Slow and simple chukar with bacon and onions, full of deep, wood-smoke flavor.
Upland & Small Game
Free
Pheasant thighs done right: with cream gravy, with real technique and a good rest.
Upland & Small Game
Members
Honest whole quail with cream gravy, done the way the camp likes it.
Upland & Small Game
Free
Cider-Brined whole quail with caramelized apples, built for a hungry table after a long day out.