Ingredients
2 small gray squirrels, freshly shot
2 bay leaves
1 onion cut in half
1 carrot large chunk
½ tsp black pepper corns
2 cups veal stock
Grits Nachos
¾ cup Bloody Butcher corn meal
¼ cup white flour
1/8 tsp cayenne pepper
1/8 tsp black pepper
1/16 tsp white pepper
¼ tsp baking powder
¼ cup water
course sea salt
oil for frying
1 cup fresh-grated smoked cheddar
Salsa
1 cup diced tomatoes
1 tsp garlic salt
1 tsp fresh lime juice
½ cup diced onion
2 TB capers
¼ cup sliced black olives
Preparation
Place squirrel in pressure cooker. Add veal stock, onion, carrot, bay, and peppercorns. Cook for ½ hour or until meat is tender. Remove to cool. Shred squirrel meat (as you would pulled pork).
Soak corn meal in water until softened. Add remaining ingredients. Roll out to as thin as possible, and cut into triangles. Fry in 350-degree oil. Remove and drain on paper towels.
Combine diced tomatoes, garlic salt, lime juice, onion, capers, and sliced black olives.
Plating:
Place single layer of chips on a platter. Layer chips with cheese and squirrel. Repeat. Top with salsa.
