How do you know if a squirrel is old enough to braise?

Look for yellowy, separated teeth; tattered ears; or well-worn feet. Older squirrels have denser meat that benefits from braising, unlike younger animals that can be roasted.

Can you substitute rabbit for squirrel in this recipe?

Yes, though cottontail rabbits are typically younger and less tough. Reduce braise time by 15–20 minutes and check meat tenderness at 45 minutes rather than 60.

What's the purpose of dusting squirrel in flour before braising?

Flour coating helps build a flavorful fond on the meat and thickens the braising liquid slightly as it cooks, creating a more cohesive sauce.

Can you make this recipe ahead?

Yes. Braise fully, cool, and refrigerate up to 3 days. Reheat gently on the stovetop over medium-low heat, adding a splash of broth if the sauce has thickened too much.

What broth alternative works if you don't have rabbit or chicken broth?

Light vegetable broth or beef broth (use sparingly, as it's richer) will work. Avoid dark broths that overpower the almond-olive flavor profile.

Braised Squirrel Aurora with Almonds & Olives

Name: Braised Squirrel Aurora with Almonds & Olives
Prep time: 20 min
Cook time: 2 h
Total time: 2 h 20 min
Yield: 4 servings
Cuisine: Spanish
Ingredients: 3 squirrels, (cut into serving pieces); 5 cloves garlic; 1/4 cup almonds; 25 green olives; Flour for dusting; 3 tablespoons olive oil; 1 large onion; 1 small hot chile, (minced); 1 cup white wine; 1/2 cup chicken broth, (rabbit or other light broth); 1 pound fingerling potatoes ((optional)); Parsley for garnish

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Braised Squirrel Aurora with Almonds & Olives | CookOS

Instructions

1
Toast the almonds in a dry pan if they are not already roasted. Pound them with the garlic cloves and a pinch of salt in a mortar; you could also buzz them in a food processor or chop them fine by hand. Pit and slice the olives in half or chop roughly.
2
Pour the olive oil in a Dutch oven or brazier -- something ovenproof with a lid -- and heat it over medium-high heat. Salt the squirrel or rabbit and roll it in the flour. Brown the meat on all sides over medium heat. Take your time and do this in batches so you do not crowd the pan. Remove the meat from the pot as it browns and set it aside.
3
While the squirrel is browning, slice the onion in half. Grate one half through a coarse grater, and roughly chop the other half. You could also slice it in half-moons.
4
When all the meat is browned, add the white wine and broth and scrape off any brown bits stuck to the bottom of the pot. Bring this to a rolling boil. Here is a tricky part: You want to cook it down to the point where when you put the meat back into the pot, the liquid comes up only about halfway. You do not want to submerge your meat. How long you'll need to boil depends on the size of your pot.
5
When the liquid is boiling, add the almond-garlic mixture, the chile and the grated onion. Mix well and let boil for a minute. Add the squirrel back to the pot. Make sure it is not totally submerged. Halfway is ideal. Cover the pot and simmer gently for 45 minutes.
6
After 45 minutes, take the pot out and add the sliced onion, the olives and the potatoes. Mix everything together. If the stew looks too dry, add a little more broth -- but remember this is a "dry stew," not a soup. I eat this with a fork and a piece of bread, not a soup spoon. Add just enough broth to keep everything from drying out. Cover the pot again and return to the oven for at least another 45 minutes, maybe an hour. Check the meat and potatoes: The squirrel should be thinking about falling off the bone and the potatoes should be cooked through. When this is done, turn the heat off and let it cool -- covered -- for 10 minutes on the stovetop.
7
To serve, spoon out portions and garnish with parsley. I'd drink a robust, complex white wine with this, such as a white Cote du Rhone or an older Chardonnay. An Italian Grillo might be nice, too, as would a Tocai Friulano.