Prep Time: 30 minutes
Cooking Time: 5-1/2 hours
- 2 squirrels, broken down
- 2 tablespoons of butter
- kosher salt and freshly cracked pepper
- 1 cup of chicken broth
- queso fresco cheese
- 1 large avocado, sliced
Tomatillo Salsa Verde:
- 8 medium tomatillos, husked and rinsed
- 1 to 2 jalapeño peppers, stems removed
- 4 large garlic cloves, peeled
- 12 sprigs of fresh cilantro, roughly chopped
- quarter of an onion, chopped
- 1/2 cup of water
- 1 teaspoon of kosher salt
- 1 cup of uncooked long grain rice, rinsed
- 2 cups of water
- 1 tablespoon of olive oil
- zest of 1 lime
- 1/2 teaspoon of kosher salt
- 3 tablespoons of chopped cilantro
1. To make salsa verde, place tomatillos, jalapeños and garlic in a rimmed baking pan. Roast them below a hot broiler until jalapeños are roasted, garlic is browned and tomatillos turn a blotchy black. Garlic will brown faster-- take it out before it burns.
2. Allow ingredients to cool, then add tomatillos (and their juices), garlic, jalapeños, salt, cilantro and 1/4 cup of water into a blender. Pulse until smooth, then pour into a bowl. Mix in chopped onion and set aside. Check seasonings.
3. Dab squirrel pieces dry with paper towels, then season with salt and pepper. Melt butter in a skillet over medium-high heat and brown both sides. You don't have to cook the meat through.
4. Move browned pieces of squirrel into a slow cooker. Pour in the chicken stock and 3/4 of the salsa verde, reserving the rest to serve on the side or for chips. Cook on low for 5 hours, until squirrel is tender.
Serve the squirrel over cilantro-lime rice, queso fresco cheese crumbled on top and fresh avocado slices on the side.