coq (squirrel) au vin

kjm · October 14, 2005, 02:17 PM

Has anybody done this? I've done it with chicken, but would squirrel work well? Say- a tough old squirrel? I'm looking for stew type recipes for old squirrels, so chime in if you have one.

mtnbkr · October 14, 2005, 02:31 PM

I would think so. The whole point of the Coq au Vin recipe, IIRC, was to properly deal with tough old chickens.

Sorry, no recipe of my own. Last time I made it (with chicken), I used the first recipe that was handy.

Chris

Mannlicher · October 14, 2005, 07:17 PM

I would soak the cut up squirrel overnight in buttermilk. The lactic acid softens the meat. Other than that, yes, the standard recipe for Coc au vin would work with squirrel. I would use a more full bodied red wine, ( Burgundy, merlot or a good Malbec),to complement the stronger taste of the meat. I think that after putting the browned meat in the casserole, and adding the stock, wine, cognac and herbs, you would need to cook it longer than the normal 25 min that you would use with Chicken. I think that 45 min to an hour, at a lower heat would work fine.
Traditionally this dish is made with, besides the chicken, onions, lardons, and mushrooms

mete · October 14, 2005, 08:19 PM

The acids in the wine do the same thing as the acids in the buttermilk.This is braising , a slow moist cooking method which is good for the less tender cuts of meat .For squirrel you'd probably do it for 45 -60 minutes. I agree that a dry red ,full bodied wine would be best.

Mannlicher · October 15, 2005, 01:12 PM

trust me, the buttermilk is the key to cooking squirrel. I am not sure of the chemistry, but the buttermilk greatly reduces the 'gamey' taste, and does tenderize. Works well for other critters also.
just remember to rinse it off, and pat dry, before browning the pieces.

October 14, 2005, 02:17 PM	#1
kjm Senior Member Join Date: December 24, 1999 Location: College Station, Texas Posts: 1,871	coq (squirrel) au vin Has anybody done this? I've done it with chicken, but would squirrel work well? Say- a tough old squirrel? I'm looking for stew type recipes for old squirrels, so chime in if you have one. __________________ COME AND TAKE IT!!!

October 14, 2005, 07:17 PM	#3
Mannlicher Senior Member Join Date: July 8, 2001 Location: North Central Florida & Miami Posts: 3,209	I would soak the cut up squirrel overnight in buttermilk. The lactic acid softens the meat. Other than that, yes, the standard recipe for Coc au vin would work with squirrel. I would use a more full bodied red wine, ( Burgundy, merlot or a good Malbec),to complement the stronger taste of the meat. I think that after putting the browned meat in the casserole, and adding the stock, wine, cognac and herbs, you would need to cook it longer than the normal 25 min that you would use with Chicken. I think that 45 min to an hour, at a lower heat would work fine. Traditionally this dish is made with, besides the chicken, onions, lardons, and mushrooms __________________ Nemo Me Impune Lacesset "The trouble with our liberal friends is not that they're ignorant; it's just that they know so much that isn't so.".........Ronald Reagan

October 15, 2005, 01:12 PM	#5
Mannlicher Senior Member Join Date: July 8, 2001 Location: North Central Florida & Miami Posts: 3,209	trust me, the buttermilk is the key to cooking squirrel. I am not sure of the chemistry, but the buttermilk greatly reduces the 'gamey' taste, and does tenderize. Works well for other critters also. just remember to rinse it off, and pat dry, before browning the pieces. __________________ Nemo Me Impune Lacesset "The trouble with our liberal friends is not that they're ignorant; it's just that they know so much that isn't so.".........Ronald Reagan

October 14, 2005, 02:31 PM	#2
mtnbkr Senior Member Join Date: May 1, 2000 Location: Manassas, Virginia Posts: 914	I would think so. The whole point of the Coq au Vin recipe, IIRC, was to properly deal with tough old chickens. Sorry, no recipe of my own. Last time I made it (with chicken), I used the first recipe that was handy. Chris

October 14, 2005, 08:19 PM	#4
mete Senior Member Join Date: June 14, 2004 Location: NY State Posts: 6,575	The acids in the wine do the same thing as the acids in the buttermilk.This is braising , a slow moist cooking method which is good for the less tender cuts of meat .For squirrel you'd probably do it for 45 -60 minutes. I agree that a dry red ,full bodied wine would be best.