Monday, 6 April 2009

Eating squirrel

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):
  • 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
Tastes beautiful.

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