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Pretty sure I have a squirrel in my chimney


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11 minutes ago, Upgrayedd said:

PM @Rimbo

no need, @Judge Roybeanbag has it covered

Because of the small size and trouble with deboning, only roast it until it's charred (and dead), then skin it, toss it in a pot with a bundle of leeks, some sliced ginger, and a light cooking wine, filled to 1" of the top with water. Bring to a boil, 3 hours of simmering afterwards, toss in carrots and potatoes. Personally I like to fuck it up with oregano and cumin just because nothing tastes right to me if it isn't tex-mex-ified, but whatever floats yer boat

Edited by Rimbo
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