Roadkill Recipes: Pan-Braised Squirrels

By Fergus Drennan
Thursday 21 February 2008 12:25

Serves 4

4 skinned and gutted squirrels (feet and tails removed)
8ml olive oil
300g dandelion leaves
300g young sow thistles
100g young dock leaves
150g hairy bittercress
150g nettle tops
3 medium-sized onions
100g wild chervil or parsley
80g dill
A few lemon balm leaves
Juice of one large orange
Pine nuts
Toasted sesame seeds
A few dried apricots or raisins
1 tablespoon balsamic vinegar
Half a teaspoon curry powder
1/4 tsp turmeric
1/8 tsp cinnamon
1 small chilli
Salt and pepper

Sweat the onions in the olive oil. Meanwhile, boil a pan of water and add the dock leaves, sow thistles and dandelion leaves. Blanch for 30 seconds to a minute (to remove excess bitterness from the leaves). Strain and discard the water. Add the blanched leaves, as well as the chopped dill, parsley, nettles, hairy bittercress and all the other ingredients to the meat pan. Also add about three cups of water.

Simmer, covered, for about one hour in a saucepan, stirring occasionally to ensure that there is no sticking, and add a little more water if necessary. Again, serve with good rustic bread to soak up all the delicious juices.

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