Haven't had beef tongue in a while but now I'm craving it. Deer tongue is free.

[Linked Image]


This one is fussy, but it's my favorite way to do chicken when I have the time and want to be fancy. It's a traditional french recipe I got somewhere. Tarragon and chicken is an all time classic.

Tarragon chicken


1 Chicken, cut up
1/4 cup vegetable oil
salt, pepper

a small onion chopped
3-5 cloves garlic
1 cp white wine or vermouth
3+ cps chicken stock
½+ cup chopped fresh tarragon leaves
2 tbl flour + flour to dredge the chicken
2 tbl butter

Salt and pepper on the chicken, dredge it in flour, brown the chunks in hot oil.
Take out the chicken and reduce heat on the pan, fry up the onions and garlic with salt and pepper.
Turn up the heat, add wine/vermouth, deglaze.
Chicken pieces go back in the pan. Add all but about 1/3 cup of the stock, add the tarragon, bring to a simmer, cover and cook until done about 25-30 minutes
In a bowl, mix the rest of the stock and flour, pour it in the pan, add the butter, and thicken.
Put sauce and chicken in a shallow bowl or platter and serve.

(Note: any chicken recipe works with squirrel though you might have treat the squirrel like an old rooster and give it more time and heat.)

Last edited by Ella; 09/16/17. Reason: stupid typist