Fricassee Of Chanterelles Recipes

Steps:

• 1. Heat the goose fat or olive oil with the shallot and the garlic in a large skillet over medium heat. When the shallot has turned translucent, after about 2 minutes, add the mushrooms and cook, shaking the pan frequently, until they give up most of their liquid. Increase the heat to medium-high, season the mushrooms with salt and pepper and continue cooking and shaking the pan until most - but not all - of the liquid has evaporated. This will take about 8 minutes.
• 2. Mince the parsley and stir it into the mushrooms and continue cooking for an additional minute. Taste for seasoning, remove from the heat and serve immediately.

Steps:

• Wash squirrel thoroughly inside and out in warm water.
• Drain well and cut into serving pieces.
• Never wash after cutting up.
• Combine salt, pepper, and flour.
• Dredge meat in mixture and coat well.
• Heat shortening in a heavy skillet.
• Brown meat slowly on all sides to a rich brown, about 15 minutes.
• Add 1/4 cup of water, cover tightly.
• Reduce heat and simmer gently until tender, approx about 30 minutes.
• Add remaining water as needed.
• Squirrel should be very tender when done.
• Remove squirrel to a hot platter, cover and keep warm.
• Blend leftover seasoned flour into the fat remaining in skillet.
• Add milk gradually and cook until gravy boils and thickens, stirring constantly.
• Serve at once with squirrel.
• Add the minced onion for additional flavor, if desired.