I wonder how many other girls get excited when given a dead grey squirrel. Especially one that still needs his fluffy winter coat removing.
He had been pilfering peanuts from Mum’s bird feeder, and that’s classified as a suicide mission round here.
As he was an old boy, frying or roasting would have made him inedible. So the most fitting end involved the slow cooker, that wonderful gadget that renders even the toughest meat delightful.
I’m not sure I’d go out of my way to source squirrel meat, as it is quite fiddly and has a small meat to carcass ration, but I’d certainly never turn one down!
- 1 squirrel once skinned, I slow cooked him in water on high for around 4 hours, by which time the meat was falling off the bone. I let it cool before stripping the meat from the bones. For those that are interested, there was 110g cooked meat on a well fed, winter male squirrel
- ½ bulb of garlic peeled but cloves left whole
- 1 onion diced
- 3 savoy cabbage leaves chopped. Add any veggies you have available
- Various root vegetables for the mash I used potato, sweet potato, carrot, swede and parsnip
- Butter for the mash
Chop the root vegetables, and boil then mash with the butter.
Fry the onion until it has a little colour. Add a ladle at a time of the water the squirrel was cooked in, letting it reduce before adding the next. Add the cabbage with the last ladle of stock. Simmer down a little and add gravy powder/cornflour to thicken it.
Mix the cooked squirrel meat with the onion and cabbage gravy and tip into a casserole dish or individual pie dish. Top with the root mash and bake until the top is golden brown.
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