West Virginia Squirrel And Grits Nachos

• t small gray squirrels, freshly shot
• t bay leaves
• t onion cut in half
• t carrot large chunk
• t/2 tsp black pepper corns
• t cups veal stock
• Grits Nachos
• t/4 cup Bloody Butcher corn meal
• t/4 cup white flour
• t/8 tsp cayenne pepper
• t/8 tsp black pepper
• t/16 tsp white pepper
• t/4 tsp baking powder
• t/4 cup water
• tourse sea salt
• til for frying
• t cup fresh-grated smoked cheddar
• Salsa
• t cup diced tomatoes
• t tsp garlic salt
• t tsp fresh lime juice
• t/2 cup diced onion
• t TB capers
• t/4 cup sliced black olives

1. Place squirrel in pressure cooker. Add veal stock, onion, carrot, bay, and peppercorns. Cook for 1/2 hour or until meat is tender. Remove to cool. Shred squirrel meat (as you would pulled pork).
2. 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.
3. Combine diced tomatoes, garlic salt, lime juice, onion, capers, and sliced black olives.
4. Plating:
5. Place single layer of chips on a platter. Layer chips with cheese and squirrel. Repeat. Top with salsa.

gray squirrels, bay leaves, onion, carrot, black pepper, veal stock, grits nachos, bloody butcher corn meal, white flour, cayenne pepper, black pepper, white pepper, baking powder, water, salt, cheddar, salsa, tomatoes, garlic, lime juice, onion, tb capers, black olives

Taken from www.epicurious.com/recipes/member/views/west-virginia-squirrel-and-grits-nachos-52457911 (may not work)