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
Water
Salt and pepper
Directions:
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.