{"id":111982,"date":"2024-05-06T13:16:25","date_gmt":"2024-05-06T18:16:25","guid":{"rendered":"https:\/\/www.gunsamerica.com\/digest\/?p=111982"},"modified":"2025-12-18T06:27:12","modified_gmt":"2025-12-18T12:27:12","slug":"hunt-365-simple-gourmet-spiced-braised-marmot","status":"publish","type":"post","link":"https:\/\/gunsamerica.com\/digest\/hunt-365-simple-gourmet-spiced-braised-marmot\/","title":{"rendered":"Recipe – Simple Gourmet: Spiced Braised Marmot (Or Other Small Game)"},"content":{"rendered":"\n
\"Recipe
Recipe – Simple Gourmet: Spiced Braised Marmot (Or Other Small Game)<\/figcaption><\/figure>\n\n\n\n

In the West, squirrel is not what’s for dinner. We don’t have large deciduous forests with fat grey or fox squirrels running around. There are plenty of fox squirrels in city parks and neighborhoods, but hunting them is not worth the hassle of dealing with upset neighbors. We now have a season on red squirrels in Idaho, but they are so small that it hardly seems worth the effort. The point is, squirrel recipes are not very common out here.<\/p>\n\n\n\n

While at a conference in Florida the other day, I was intrigued when my server at the restaurant told me about all the tasty meals her grandmother used to make and that her favorite was squirrel. I was delighted when she promised to share the recipe with me, and I’m sharing an updated version with you.<\/p>\n\n\n\n

Use this recipe to make meat, then use the meat to make your favorite dish. I used it for marmot meat, which is very tough, but this method made it juicy and tender. I pulled the meat with forks for sandwiches and enchiladas and it was very nice. I think it’ll work nicely for cottontails and jackrabbit, too. Next time, I’ll use the leftover marinade and make a sweet and sour sauce from it.<\/p>\n\n\n\n

Spiced Braised Squirrel<\/h3>\n\n\n\n

You’ll make a spiced vinegar marinade then braise the meat. You can leave the meat in the marinade in the fridge from anywhere from three to eight days. The longer you leave it, the more it penetrates and softens tough meat. Cottontails might only need a day or two while marmots and jackrabbits benefit from the full eight days.<\/p>\n\n\n\n

After you’ve braised it, the meat will have a tangy outside and juicy interior. It pairs well with sweet barbecue sauce or even this sweet and sour sauce<\/a>. Shred the meat with forks for sandwiches, enchiladas, or serving with rice.<\/p>\n\n\n\n

What You Need<\/h3>\n\n\n\n