Rad has been putting his air rifle to good use. The irritation of squirrels eating his lovingly nurtured fruit and veg got too much and resulted in me receiving a very unusual text message that read:
“I’ve shot a squirrel! Fancy coming over tonight to help me cook it?”
Feeling a bit like Batman responding to Commissioner Gordon’s urgent phone call, I notified Alfred (AKA Cowie) and jumped into our Batmobile (Peugeot 206) armed with a camera and a few ideas for squirrel recipes.
Inspired by Hugh F-W, Rad had skinned the squirrel so all we had to do was butcher the meat and cook it.
The meat was firm, pink and very lean. It smelt fresh had a reassuring dryness. Early summer isn’t an ideal time to eat squirrel because they tend to be young and scrawny. The ideal squirrel is fattened by eating too many acorns and nuts and is far plumper.
After our hare experience, we decided that slow cooking was the way forward and opted for a bastardised version of the classic coq au vin.
We fried some bacon, onions, garlic, carrots, mushrooms and celery and added them to a casserole dish.
Then we browned the squirrel meat and deglazed the pan with red wine…
… and poured it all into the casserole.
It bubbled away for several hours before being deemed ready to eat. Sadly, Cowie and I had to return to the Batcave and never got to taste it. Rad thought the flavours overwhelmed the squirrel which is a shame. So next time we might do a squirrel roast and serve it (appropriately) with a cherry sauce as Ollie has suggested on Rad’s blog.
I’m now keen for Rad to shoot a few pigeons so we can make Moroccan Pastilla.
All the amazing square photos are from Rad's brilliant blog.