Sautéed squirrel, chanterelle mushrooms and autumn vegetables

[Glaucus]

http://www.bbc.co.uk/food/recipes/sauted_squirrel_20328

Purchased from http://www.wildmeat.co.uk/squirrel_meat.htm?ac=HXN5N-U

Try this cheap, ethical - and delicious - autumnal recipe for squirrel with chanterelle mushrooms.
Ingredients
2 squirrels, skinned and gutted, chopped into quarters
1 tbsp flour
200ml/7fl oz red wine, preferably claret
2 tbsp unsalted butter
1 onion, finely chopped
1 garlic clove, finely chopped
2 tbsp chopped pancetta
1 tbsp chopped fresh thyme leaves
½ bay leaf, finely chopped
1 tsp lemon zest
sea salt
pinch cayenne pepper
For the mushrooms
50g/2oz unsalted butter
1 shallot, finely chopped
1 garlic clove, finely chopped
100g/3½oz chanterelle mushrooms
salt and freshly ground black pepper
2 tbsp chopped fresh flatleaf parsley, plus extra to serve
For the autumnal vegetables
300ml/10fl oz chicken stock
1 butternut squash, peeled, seeds removed, sliced thinly
1 celeriac, peeled, sliced thinly
2 turnips, peeled, sliced thinly
1 tbsp clear honey
2 beetroot, cooked, peeled, sliced thinly
3 onions, sliced thinly
2 tbsp olive oil
1 fresh bay leaf
sprig fresh thyme
salt and freshly ground black pepper
50g/2oz pine nuts, toasted, to serve

Preparation method
Dredge the squirrel pieces in the flour and set aside.
Warm the claret in a saucepan.
Heat the butter in a frying pan over a medium heat and fry the onion and garlic for 2-3 minutes, or until softened. Add the pancetta and squirrel pieces and fry for 4-5 minutes, turning regularly, until golden-brown all over.
Add the warmed claret, thyme, bay leaf and lemon zest to the saucepan containing the squirrel and simmer for 5-10 minutes, or until the squirrel is cooked through. Season, to taste, with sea salt and a pinch of cayenne pepper.
Meanwhile, for the mushrooms, heat the butter in a frying pan over a medium heat and fry the shallot, garlic and mushrooms for 4-5 minutes, or until golden-brown. Season with salt and freshly ground black pepper and stir in the parsley.
For the autumnal vegetables, preheat the oven to 220C/425F/Gas 7.
Bring the chicken stock to the boil in a saucepan then turn off the heat. Add the butternut squash, celeriac and turnip. Heat for five minutes, or until slightly softened. Remove the vegetables from the stock using a slotted spoon and set aside.
Add the honey to the stock, return the mixture to the boil and continue to boil until the volume of liquid has reduced in volume and resembles syrup.
Arrange the butternut squash, celeriac, turnip, beetroot and onion on a large baking tray. Drizzle with the olive oil and pour over the reduced stock mixture. Add the bay leaf and thyme and season with salt and freshly ground black pepper.
Bake the vegetables in the oven for 18-20 minutes, or until tender.
To serve, arrange the vegetable slices on the serving plates. Top with the squirrel pieces and spoon over the mushrooms. Sprinkle with the flatleaf parsley and toasted pine nuts.

Wow, just wow. Not the best recipe in the world. But the meat , succulent, sweet, tasty, only a slight hint of game on the back. (Apparently soaking it in milk or water and salt over night will remove the game flavour if you wish, but it really is subtle). Far nicer than rabbit. In fact it's absolutely fantastic. Just a shame they are so small, as it is diddly eating.
Got another in the freezer and I think I'll stew that so I can pull it off the bone and maybe make a pie or something.

I needs more, you really do have to try it, I think only lamb and beef beats it.

 

[HazardO]

I would like to try this.

 

[DirtyJester]

I thought it was only SpongeBob who ate squirrel.....

Certainly different and nicely posted

 

[Glaucus]

I would like to try this.

I thought it was only SpongeBob who ate squirrel.....

Everyone should try it, it's is very good meat indeed. It is very sweet, not very flavour some. Kind of like a strong chicken/pheasant mix. I think the wine, bacon and strong root veg overshadowed it a bit. However I think a long cook till you can easily strip it off the bone, then use it your favourite creamy chicken pie recipe, would be fantastic.

End of last year, I totally changed the way I eat. Part of that is using more of the animal and trying different things. The other three parts is eating far more naturally, foraging and no refined carbs, it's almost nettle season can't wait to try some nettle recipes. All though I'm going to break the refined carb bit and make some nettle beer.

 

[Messiah Khan]

I don't mind the flavor of squirrel, but I found it far too fiddly, time consuming and annoying to eat. Maybe my squirrel was just anorexic though.

For game, Roe-deer strip loin is truly the greatest thing I have ever had! If you get the chance to try it.. DO!

 

[Jonny69]

I like squirrel but I braised mine. I was told it was quite tough and that it worked better slow cooked. I did it with the usual fine dice of onion/carrot/celery base, chicken stock and a teaspoon each of wholegrain mustard and marmalade. It works really well with rabbit too. I'd describe the flavour as more like wild rabbit than chicken.

One of the butchers in Borough Market in London keeps it if you ever pass that way. They keep most game in season, including hare.

 

[rotters]

Just found this...my local butchers does squirrel, hmm might have to try it.

 

[VIPER258]

Will have to keep my eye out when I am at the butchers next.

 

[~>Dg<~]

seems very rich meat is it ? not tried yet but may give it a go