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.
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