- 2 large squirrels
- 2 wide pork fat slices
- 1 unpeeled carrot, sliced
- 2 green onions, grossly chopped
- 1 bay leaf
- Fine herbs, to taste
- Chives, to taste
- 1 cup [250 mL] white wine
- Juice of 3 oranges
- Vodka or Gin, to flambee [optional]
- 1 orange, peeled and broken-up into segments
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- Well wrap squirrels into pork fat slices; transfer into a roasting pan.
- Add carrot slices, chopped green onions, bay leaf, fine herbs and chives; pour in white wine.
- Roast into a preheated 350°F [180°C] oven, for 1 1/2 hours.
- Half an hour after the end of cooking time, pour in orange juice.
- Just before serving, strain sauce.
- If desired, flambee with vodka or gin.
- Serve, decorated with orange segments.
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