aww, well it was you LSP. even though you make red squirrel stew (im intrigued... would love to try) although killing of red squirrels is not allowed, i saw one yesterday whilst out shooting... they aree soooo rare!!
Rob
They are even rarer now! :twisted: seriously, I don't use reds, greys are quite acceptable.
You might like this one.
Southern Style Cider Squirrels
4 large Squirrels or 2 rabbits, flour, Salt and pepper, sage, rosemary, olive oil,
1 litre dry cider, butter and a small pot of double cream.
Skin, gut & joint the squirrels. Make sure to remove the small scent sacs from beneath the forelegs.
If these glands are not removed, a bitter taste will be imparted to the dish.
Soak the pieces for one hour in cold water to which 1 teaspoon salt has been added.
Remove, drain, and pat dry.
Roll the pieces in flour seasoned with salt, pepper, sage and rosemary.
(a branded poultry seasoning is an easy alternative).
Heat the oil in a deep pan and brown the squirrel pieces on all sides.
Add the cider, cover the pan and simmer until the meat is almost tender.
Remove the cover and continue cooking until the meat is tender and most of the liquid absorbed.
Remove the squirrel pieces and put aside to cool.
Reserve any pan liquids for the gravy.
Roll the squirrel in the seasoned flour again,
heat the butter in another skillet, and fry until golden and crisp.
Put the squirrel pieces on a heated platter, and keep warm, while you add all juices and scrapings to the skillet.
Make a paste of a tablespoon of flour and the double cream.
Pour this slowly into the pan juices, stirring constantly, until the sauce is smooth, hot, and starting to thicken.
Ladle the gravy over the squirrel pieces and serve.
Yum! :twisted:
