Pan-braised Squirrels RecipeOrigin: Britain Period: Traditional |
Ingredients
4 skinned and gutted squirrels (without heads and feet) 
Pan-braised Squirrels Preparation:Method:Add the olive oil to a pan and use this to gently sweat the onions. Meanwhile bring a pan of lightly-salted water to the boil and use this to sweat the dock leaves, show thistle and dandelion leaves. Blanch the leaves for about 40 seconds then stain the leaves in a colander. Add the meat to the pan and brown on all sites. Now chop the blanched greens and add along with the dill, parsley, nettles and hairy bittercress (all chopped) to the meat pan. Now add all the remaining ingredients to the pan and stir-fry for about a minute before adding about 700ml water. Bring the mixture to a boil then reduce to a simmer, cover, and cook, stirring occasionally, for about an hour. Serve in deep dishes accompanied by a good hunk of crusty bread. |
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