September 19, 2010

Squirrel ravioli with wild mushroom sauce

Ingredients

1 Tassel-eared squirrel

for the brine:

2 liters of water
1/2 cup of kosher salt
1 Tbsp brown sugar
1 Tbsp cracked black peppercorns
5 dried bay leaves

For braising

one cup of white wine
herbs (thyme, lavender, sage, tarragon)

For ravioli dough:

100 grams of white flower
1 egg

For filling:

squirrel meat
1 tsp lemon zest
1/2 lb of broccoli
1/2 cup walnuts
2 Tbsp grated pecorino cheese

For the sauce:
2 Tbsp butter
1/4 white onion
1/2 cup of chopped porcini mushrooms
1 tsp flour

Cooking directions

Subdue the squirrel by whatever means available and quickly snatch away from the dog. Remove skin and eviscerate in the field. Bring water with salt, sugar and spices to near boiling; cool to room temperature. Brine squirrel in the refrigerator overnight. Rinse and pat dry.

Dust the squirrel with flour and pan-fry until browned on all sides. Place the squirrel in a dutch oven, add wine and herbs. Braise in the oven at 325 F for two hours.

Remove meat from the bones and chop coarsely. Add crushed walnuts and steamed broccoli (also chopped). Adjust salt and spices. Add grated cheese.

Prepare the dough and make it into thin sheets using a pasta maker. Place the filling on the dough and cover with another sheet; cut and seal the ravioli.

Put the stock from braising into the blender and blend until smooth; filter through a fine mesh strainer. In a frying pan melt the butter and saute the onion until translucent. Add porcinis and saute for another 10 minutes. Remove the mushrooms from the pan. Add 1 teaspoon of flour to the butter in the pan and fry until golden brown. Add the stock, cream, a pinch of brown sugar. Reduce until thickened. Adjust seasoning. Add the mushrooms to the sauce.

Cook ravioli in boiling water for ten minutes. Serve with the sauce.