My ancient friend, Queenie (actually born during the reign of Queen Victoria) taught me this wonderful squirrel recipe. Queenie swears that her longevity is due to squirrel meat and I certainly believe her. I’ve adapted the recipe a little to bring it up to date. Enjoy!
Squirrel en Sang Froid
Ingredients:
1 fat grey squirrel (about 1 lb)
squirrel blood mixed with a tsp of red wine vinegar
1 onion, chopped
4 plump cloves of garlic, mashed
3 oz lard
½ pint of squirrel stock
1 glass of red vermouth
1 bayleaf
1 beef & tomato flavour Pot Noodle
Method:
Heat the lard in a casserole, and brown the skinned and chopped squirrel meat. Remove and keep warm. Toss in the onions and garlic, fry til lightly golden. Add the bayleaf and return the still-warm squirrel to the casserole. Pour in the hot squirrel stock, the blood & vinegar mixture and the glass of red vermouth. Bring to a bubble. Cover tightly and transfer to a preheated oven (325oF/160oC) and cook for about 2½ hours. 5 minutes before the end of cooking add the Pot Noodle and sachet contents.
Tip: Vegetarians can replace the squirrel with 2 (400g) cans of baked beans.
The finished dish looks like mud but it’s still delicious! Oh, and Queenie just died.
I honestly wonder if this premise could be a book. You could be the next JK Rowling though the current JK Rowling would probably have you killed before that happened so maybe it's not a good idea.
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