A couple of months ago I bought a grey squirrel from the farmers market in Tynemouth (dead and skinned) and I took it out of the freezer on Saturday to cook for dinner. We had tapas for dinner on Saturday, and this was a delicious accompaniment. This is what i did (sorry no photos):
Tastes beautiful.
- Poach the squirrel until cooked, keep the 'stock'
- Remove all meat from cooked, cooled squirrel
- In a pan put: 4 sliced shallots, 1 clove garlic (squished), bay leaf, salt & pepper, 1 tin tomatoes (roughly chopped), orgeano (1 tsp), smidge of paprika, 1 ladle of the reserved 'stock', squirrel meat.
- Bring to the boil
- Put into ovenproof dish, and cook on 125 heat (fan-assisted) a good couple of hours before you need it
No comments:
Post a Comment