I know, I have basically substituted chicken for squirrel.
Best served with creamy mash potato. and fresh vegetables
- 250g chestnut mushrooms
- 5 tomatoes, skinned and de-seeded
- 5 shallots, peeled and chopped
- 1 tbsp tomato puree
- 2 cloves garlic crushed and chopped
- 1/2 ltr chicken stock
- Half a bottle of white wine (you know what to do with the rest)
- 2 squirrels trimmed and cut into quarters
- 16 pieces of streaky bacon
- ½ tbsp flour
- Small bunch of fresh tarragon
- 125g butter
If you want to make your own chicken stock you can or use two chicken stock cubes and water.
Step by Step Instructions
It is advisable to simmer the squirrel gently for an hour in a saucepan.
Preheat the oven to 180C/160C fan/gas 4.
Heat a heavy oven proof pan and add the butter and some olive oil. Place the squirrel and brown off for two minutes, turn and cook for a further two minutes on a low light. Remove themeat and place on a baking tray and put in the oven.
Add the tomatoes, mushrooms and tomato purée. Remove the squirrel from the oven and return to the sauce in the pan. Sprinkle with freshly ground black pepper, cover and return to the oven. Cook for a further 30 mins on a low heat.
Chop the bacon into strips, finely dice the shallots, chop the garlic, de-seed the tomatoes and chop. return the pan to the heat add the bacon, shallots and garlic. Stir until browned off. Sprinkle the flour into the mix and cook through, add the white wine and bring to the boil for two minutes, then pour over the chicken stock and bring back to the boil.
Place the mashed potato to one side of the dish and serve.
Bon Appétit !