Savory Belgian Waffle Recipe: A Nutty Twist in Every Bite!

Ingredients

• 3 sizable squirrels, prepared by removing skin and entrails
• ½ cup of rich butter
• 2 onions, finely sliced
• 3 tablespoons of delicate white vinegar
• A pinch of fragrant dried thyme
• Salt and pepper to suit your taste
• 18 pitted plums
• 1 ½ teaspoons of versatile all-purpose flour
• 1 cup of cool water

Step 1

Prepare the squirrels by ensuring all shot is removed and singeing off any clinging fur with a candle. Rinse the meat thoroughly in multiple changes of water and gently dry with a paper towel. Proceed to cut the squirrels into convenient serving pieces.

Step 2

To start cooking, preheat your oven to 350 degrees F (175 degrees C).

Step 3

In a large skillet over medium heat, melt some butter and add the squirrel pieces to fry until they turn beautifully brown on all sides, ensuring not to overcook. Transfer the browned squirrel pieces to a spacious Dutch oven or any oven-safe crock. Utilize the same skillet to cook and caramelize some onions until they are tender and nicely browned. Pour this flavorful mixture of onions and butter over the squirrel in the pot. Fill the pot with just enough water to almost cover the meat. Season generously with vinegar, thyme, salt, and pepper. Cover the pot and move it into the preheated oven.

Step 4

Let it bake for an hour, then take the pot out and introduce some prunes into the mix. Return the pot to the oven, reducing the heat to 325 degrees F (165 degrees C), and continue baking for an additional 45 minutes.

Step 5

Once done, remove the pot from the oven. Create a thickening agent by mixing flour and cold water in a cup. Using a slotted spoon, transfer the meat and prunes to a charming serving dish. Place the pot on the stovetop and bring it to a boil over medium-high heat. Stir in the flour and water mixture, simmering and stirring continuously until the gravy reaches a delightful thickness that can coat the back of a metal spoon. Serve the meat generously smothered in the delicious gravy.