Roadkill Recipe: Pan Braised Squirrels!

Fergus the Forager's secret to serving perfect roadkill squirrel.

Ingredients: (serves four)

4 skinned and gutted squirrels -- feet also removed

8 milliliters olive oil

300 grams dandelion leaves

300 grams young sow thistles

100 grams young dock leaves

150 grams 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 raisons

1 tablespoon balsamic vinegar

Half a teaspoon curry powder

Quarter teaspoon of turmeric

Eighth teaspoon 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 thistle and dandelion leaves. Boil for about a 30 seconds to a minute. Strain off and discard the water (to remove excess bitterness from leaves). Add this as well as the chopped dill, parsley, nettles, hairy bittercress and all other ingredients to the meat pan. Also add about 3 cups of water. Simmer for about one hour with a lid on the pan, stirring occasionally to ensure no sticking and add a little more water if necessary. Serve with good rustic bread to soak up the juices.

Recipe courtesy of Fergus Drennan.

Click here for more recipes from