Squirrel Risotto Recipe
First, hunt and acquire squirrel with an RWS Air Rifle.
2 Cups Risotto
1/2 Cup Chopped Onion
1/2 Cup White Wine
4 Cups Chicken Stock
1 Tsp Pepper
1/2 Apple Chopped
3 Tbsp Honey
1 Tsp Cinnamon
1 Tbsp Fresh Parsley
Add bacon grease to skillet on medium high heat.
Add squirrel meat.
After the squirrel meat browns, remove and set aside.
Add Risotto, onion, white wine to pan with leftover grease. Let Risotto toast for 5 minutes (add butter as needed).
After Risotto has toasted, add already hot chicken stock, salt and pepper. Let simmer uncovered for 10 minutes over medium heat until broth thickens.
After the broth has thickened, add squirrel meat back into pan with apple chunks, honey, and cinnamon. Mix well. Cover and let simmer for 10 more minutes over medium low heat.
Finally, add fresh parsley and mix well.