Squirrel anyone ?

[Rower]

I saw it on a menu in a Masterchef show the other day but cannot remember the Restaurant , although they were serving it as ( what looked like ) Rillete with a liver pate .

Anyone tried it in this or any other form ?


Rower

[Pete Franklin]

I've had it before. had it in a restaurant in Bristol, jointed, Braised in an anise scented sauce with mash and cavolo nero. it was pretty nice. a bit like rabbit really only its smaller obviously. the bones made it a bit fiddly to eat but otherwise it was fine.

You can buy it from specialist game dealers- but they tend to charge over the odds for what it is (£4.50 per animal last time i saw it) when you consider the meat is a byproduct of culling and the fact that you can get rabbits for £3 and they taste similar and offer about 2-3 times as much meat its not really what i would call good value. if you wanted to shoot your own though it might be worthwhile.

[Todzilla]

I've had it crumbed and fried at St John. Not too fussed by it to be honest - not a lot of meat on it and it was very boney and fiddly to eat. Perhaps if it was filleted i'd give it another go, otherwise, not in any real hurry to re-live the experience.

[Rower]

Pete Franklin said:

I've had it before. had it in a restaurant in Bristol, jointed, Braised in an anise scented sauce with mash and cavolo nero. it was pretty nice. a bit like rabbit really only its smaller obviously. the bones made it a bit fiddly to eat but otherwise it was fine.

You can buy it from specialist game dealers- but they tend to charge over the odds for what it is (£4.50 per animal last time i saw it) when you consider the meat is a byproduct of culling and the fact that you can get rabbits for £3 and they taste similar and offer about 2-3 times as much meat its not really what i would call good value. if you wanted to shoot your own though it might be worthwhile.

I guessed it might taste like Rabbit , the carcass was the same shape as well !I do like rabbit so will seek out some squirrel.

[Alex]

[Rower]

Todzilla said:

I've had it crumbed and fried at St John. Not too fussed by it to be honest - not a lot of meat on it and it was very boney and fiddly to eat. Perhaps if it was filleted i'd give it another go, otherwise, not in any real hurry to re-live the experience.

I should think it very difficult to find any worthwhile fillet , I guess that is why it was served as it was , I have remembered the restaurent was Corrigans but I have had a look at their menu's and it is not shown at the moment.

Pan fried sounds good but I'm thinking that the whole thing braised in red wine with prunes could be the way....I'm off to find my air rifle !!

[Pete Franklin]

I think it would be better to braise or slow cook in some way as its a very agile animal way more so than a rabbit and thats not often all that tender when cooked quickly (bear in mind that most of the meat is on the legs), the meat will be stringy and tough if cooked fast in my opinion.

[Simpo Two]

Ideal for vegetarians too, as squirrel is made from nuts.

[Pete Franklin]

Simpo Two said:

Ideal for vegetarians too, as squirrel is made from nuts.

I like your thinking- ever thought about going on come dine with me?

[Simpo Two]

Pete Franklin said:

I like your thinking- ever thought about going on come dine with me?

Don't know enough to do three courses, assuming they have to be different and not three steaks.


But I might have a crack at the voiceover!

[S6PNJ]

Shot my own in the garden, skinned, gutted and then passed to the wife to cook, Had enough to invite guests round for a meal so it was squirrel pie for 6! Everyone enjoyed it!

[Simpo Two]

Fed six from one squirrel? Are you sure it wasn't a red setter but further away?


Should have gone to Specsavers...

[S6PNJ]

I should have clarified that - I shot a number over a series of days/weeks and the meat ended up in the freezer. I think there were between 6 an d 8 squirrels for the 6 of us.

[Simpo Two]

I'd go for red setters next time; you'll save loads on ammo.



All looks the same when it's covered with sweet and sour sauce