Squirrel Confit with Duck Fat Gnocchi Recipe

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Squirrel meat is rich, nutty, and flavorful, more than holding its own in recipes with lots of spice or long cooking times. About the only downside is the meat can be tough and dry, particularly in older animals. This French cooking process known as confit (pronounced kon fee), first salts the meat for a day to cure, then submerges it in flavorful duck fat—you may have to befriend a waterfowler— where it slow cooks at low temperatures, turning tough meat tender. Enjoy.

Ingredients

• 4–5 squirrels, quartered, ribs removed from back section
• 2 cups duck fat
• 2 cups lard
• 3 bay leaves
• 1/2 cup turbinado sugar
• 1/2 tsp. pink curing salt (Insta Cure #1)
• 1 cup salt
• 1 tbs. black pepper
• 2 tsp. dried thyme

Directions