European Wild Squirrel Roast

First, prepare the squirrels for cooking by carefully removing all shot and any clinging fur using a candle flame. Next, rinse the meat through multiple water changes to remove impurities and pat it dry with a clean cloth. Then, cut the squirrels into desired serving portions.

Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius).

Melt butter in a large skillet over medium heat. Add the squirrel pieces and cook until they are browned on all sides, but not yet fully cooked. Transfer the squirrel pieces to a large Dutch oven or oven-safe crockpot.

Add sliced onions to the skillet with the butter and cook, stirring constantly, until they are tender and nicely browned. Pour the cooked onions and butter into the pot with the squirrel, then add enough water to almost cover the meat. Mix in a splash of vinegar and season with fresh thyme, salt, and pepper. Cover the pot and place it in the oven.

Bake for 1 hour in the preheated oven. Remove the pot from the oven and add prunes to the mixture. Return the pot to the oven, reducing the heat to 325 degrees Fahrenheit (165 degrees Celsius). Continue baking for another 45 minutes.

Remove the pot from the oven and mix flour with cold water in a small cup. Use a slotted spoon to transfer the cooked meat and prunes to a serving dish. Set the pot on the stove and bring it to a boil over medium-high heat. Stir in the flour mixture, then simmer, stirring constantly, until the gravy thickens to coat a metal spoon. Serve the meat with an abundance of rich gravy.