Squirrel: how do you eat yours?

[hyperD]

Super glue it to the white lines in the road.

Instant "griddle pan" effect courtesy of Pirelli

[norrahe]

Tenderize it before skinning? Interesting culinary approach.

More like pulverise

[Mich the Tester]

Super glue it to the white lines in the road.

Tenderize it before skinning? Interesting culinary approach.

[Paddy]

There was a chap done for £1500 for "cruelly" drowning a squirrel he'd caught the other day.

BBC News - Man fined for drowning squirrel

Considering that it's illegal to release a grey once you've caught the fecking thing, what exactly are you supposed to do?

Super glue it to the white lines in the road.

[Mich the Tester]

There was a chap done for £1500 for "cruelly" drowning a squirrel he'd caught the other day.

BBC News - Man fined for drowning squirrel

Considering that it's illegal to release a grey once you've caught the fecking thing, what exactly are you supposed to do?

According to Her Majesty's Ministry of Busybodies, you're supposed to put it in a sack and hit it with a spade. I know, bloody barbaric isn't it.

[doodab]

I can't imagine there is much meat on a squirrel. I'd rather have a nice bit of veal myself.

[Mich the Tester]

A recipe for braised squirrel


Ingredients
One squirrel per person
Tablespoon of duck fat
5 round shallots, peeled and left whole
4 rashes of pancetta, cubed
Porcini, soaked for 30 mins in hot water
Garlic and chicken stock, salt and pepper


Method
Put the duck fat in a large casserole dish, brown the shallots, add the squirrel (whole or jointed) and the bacon. Brown the meat, and mix in a glass of white wine. Reduce. Add the soaked porcini. Reduce. Add the chicken stock and cover and braise in a gentle oven (no higher than 150C). Check after an hour and add a little water if drying out. After two and a half hours, take a sharp knife and test the meat. If the juices run clear it is ready to serve with mash and chestnuts.

Sminki: Telegraph - First, catch your squirrel... NSFAtW

Looks good. Hugh Fearnley Shoot'em-all's got a recipe for spatchcock squirrel in his River Cottage cookbook.

RiverCottage.net

I seem to remember him saying 'if you're looking for hazelnuts, follow a squirrel; when you find the tree, if you want any nuts at all, shoot the squirrel; there's a recipe for it on page (whatever page it was)'

Not a cookbook for lefty towny veggie types.

[shaunbhoy]

A recipe for braised squirrel


Ingredients
One squirrel per person
Tablespoon of duck fat
5 round shallots, peeled and left whole
4 rashes of pancetta, cubed
Porcini, soaked for 30 mins in hot water
Garlic and chicken stock, salt and pepper


Method
Put the duck fat in a large casserole dish, brown the shallots, add the squirrel (whole or jointed) and the bacon. Brown the meat, and mix in a glass of white wine. Reduce. Add the soaked porcini. Reduce. Add the chicken stock and cover and braise in a gentle oven (no higher than 150C). Check after an hour and add a little water if drying out. After two and a half hours, take a sharp knife and test the meat. If the juices run clear it is ready to serve with mash and chestnuts.

Sminki: Telegraph - First, catch your squirrel... NSFAtW

That is pretty much how we have ours. Course, with a family to feed we need to up the ingredient levels, and of course use multiple squirrels. Lobbing in a decent sized splosh of red wine also helps to bring out the flavours, whilst also nullifying the nutty taste of the meat. Mmmmm..........luvverly!!

[HairyArsedBloke]

A recipe for braised squirrel


Ingredients
One squirrel per person
Tablespoon of duck fat
5 round shallots, peeled and left whole
4 rashes of pancetta, cubed
Porcini, soaked for 30 mins in hot water
Garlic and chicken stock, salt and pepper


Method
Put the duck fat in a large casserole dish, brown the shallots, add the squirrel (whole or jointed) and the bacon. Brown the meat, and mix in a glass of white wine. Reduce. Add the soaked porcini. Reduce. Add the chicken stock and cover and braise in a gentle oven (no higher than 150C). Check after an hour and add a little water if drying out. After two and a half hours, take a sharp knife and test the meat. If the juices run clear it is ready to serve with mash and chestnuts.

Sminki: Telegraph - First, catch your squirrel... NSFAtW