Just saw this. If it doesn't get you guys to sous vide ...
https://www.chefsteps.com/activities/squirrel-confit-stuffed-banh-mi-with-wild-game-expert-david-draperSquirrel Confit-Stuffed Bánh Mì, With Wild Game Expert David Draper
Estimated time: 45 min active; 18–20 hr total
Squirrels have long been traditional hunters’ fare, but this might be the first time these small game animals have received the sous vide-and-confit combo treatment. With this recipe, ChefSteps guest contributor and wild game expert David Draper turns a classic, widely available game meat into a true modern delicacy. After a long cook in duck fat (or olive oil), lean squirrel meat becomes tender and juicy, perfect for stuffing in a Vietnamese-style sandwich with spicy mayo and crisp pickled vegetables.
1 Squirrel, dressed
Kosher salt, as needed
45 ml Duck fat or olive oil
60 ml Fresh lime juice
30 ml Soy sauce
15 ml Fish sauce
15 ml Rice wine vinegar
12 g Sugar
3 Garlic cloves, minced
1 Jalapeño, finely diced
15 ml Sesame oil
2 Baguettes
60 ml Mayonnaise
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Sriracha, to taste, as needed
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Pickled carrots and daikon radishes, for garnish, as needed
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Fresh cilantro, for garnish, as needed
1 Squirrel , dressed
Begin with a squirrel that is skinned, gutted, and well rinsed. Make sure there is no stray fur on the meat. (Yikes!)
NOTE: We’ve got two squirrels here, but you only need one to make this recipe. Double, triple, or quadruple the ingredients if you’ve got more squirrels to cook up—the cooking time and temperature will remain the same.
2
Make the marinade
60 ml Fresh lime juice
30 ml Soy sauce
15 ml Fish sauce
15 ml Rice wine vinegar
12 g Sugar
3 Garlic cloves, minced
1 Jalapeño, finely diced
15 ml Sesame oil
Whisk together the lime juice, soy sauce, fish sauce, vinegar, sugar, minced garlic, and diced jalapeños. Continue whisking, slowly drizzling in the sesame oil until incorporated.
3
Marinate your squirrel
Place the squirrel meat in a ziplock-style bag and pour the marinade over it. Press out as much air as you can, and seal the bag. Refrigerate, and let the squirrel soak for 2–4 hours.
4
Preheat Joule to 167 °F / 75 °C
For tender and juicy—just as squirrel should be—we recommend cooking at 167 °F / 75 °C for about 16 hours
5
Drain, dry, and bag
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Kosher salt, as needed
Remove the squirrel from the bag, discard the marinade, and lightly rinse the meat. Pat the squirrel dry, then season it well with kosher salt. Place the squirrel in a sous vide bag, and add the duck fat or olive oil. Remove all air from the bag, and seal tightly.
6
Cook (and by that, we mean walk away)
Place the bagged squirrel in the pot of heated water with Joule. Then take the rest of the day off. Go to the park and feed the squirrels. This is called “banking karma.”
NOTE: Covering your pot with plastic wrap will help reduce evaporation during long cooks like this.
7
Debone and shred meat
Shred the meat with your hands or a fork, and discard the bones. You’ll have a pile of delicious, tender meat that’s ready to eat now. But we’re taking things a step further—let’s make a squirrel sandwich!
8
Build your bánh mì and chow down
2 Baguettes
60 ml Mayonnaise
-
Sriracha, to taste, as needed
-
Pickled carrots and daikon radishes, for garnish, as needed
-
Fresh cilantro, for garnish, as needed
Split your baguettes in half lengthwise. Mix the mayo with a healthy dose of sriracha, and whisk to combine. Slather this spicy spread along the bottom half of the bread. Pile on the shredded squirrel, then top with a handful of pickled carrots and daikon. Garnish with lots of fresh cilantro and, if you’re feeling brave, spread another liberal dose of spicy mayo on the top half of the baguette. We recommend a cold lager—maybe a Bud if you really want to channel your inner Missourian—to calm the burn as you enjoy the best spicy squirrel sandwich you’ve ever eaten.