Poachers Squirrel Pie with Mixed Root Mash Topping is a rural spin on a traditional cottage pie.
In rural England, grey squirrels are classed as vermin. It’s legal to shoot them all year round, and the meat is surprisingly tasty.
It’s worth noting however that it’s illegal to shoot our native red squirrel as they are an endangered and protected species.
This squirrel was an old boy, so frying or roasting would have made him inedible as the meat would have become too tough.
The most fitting end involved the slow cooker, that wonderful gadget that renders even the toughest meat delightful.
Honestly, I’m not sure I’d go out of my way to source squirrel meat.
It’s quite fiddly and has a small meat to carcass ration, but I’d certainly never let one go to waste!
If you shoot, or know someone that does, may I recommend this gorgeous Venison Liver Pate recipe?
It’s one of the favourite recipes on this website, people love it!
- 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 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.
narf7 says
In my past life (as a city girl) I would have given you the old hue and cry about that squirrel…as a newly aware country girl who has been trying to grow vegetables out in the sticks and who has been fighting a losing battle against the most determined nocturnal natives (read – getting up to carnage) I am thinking about slow cooked possum and wallaby haunch in garlic butter! Revenge would surely never taste so sweet! ;)
Jane Sarchet says
Mmmm, Possum Pie with a side order of Wallaby Wedges! If you ever get them plonked on your back doorstep, let me know & I’ll be there in a flash!
:)
Toadie says
Good one Janie, I hate those (grey) squirrels!
Just don’t try toad tortellini thanks.
x T.
Jane Sarchet says
Hahaha, deal!
:)
Kieron says
Sounds lovely….how did you catch the wee fella Jane?
Jane Sarchet says
Hey Kieron, my brother shot him mid peanut-heist!
Do you eat squirrel? If so, what’s your favourite way of cooking them?
Janie x
Kathie Burks says
Why? Why in the 21st century do people feel they need to kill and eat everything, still? I understand hunting for deer, and elk – but really – squirrels? Maybe if I was starving and needed food to survive and squirrels were the only thing around at the time – but again, it is the 21st century. Besides that, squirrels are scrawny…how much meat could they possibly have? I mean, it must take half a dozen squirrels to make a decent stew. How long before the squirrel population drops to zero at that rate of killing them? Just as bad as the guy pushing people to eat pigeons in NYC.
Jane Sarchet says
Hey Kathie, thanks for taking the time to leave a comment.
There was a time a time I would have agreed with you, but as I now choose to eat meat I figure that wild, unfarmed, ‘free range’ meat is not only the kindest meat to eat, but makes the most sense environmentally too.
Since being introduced to the UK, the American Grey Squirrel has almost wiped out our native red squirrel. It damages our native trees, can raid wild birds nest for eggs, and is classed as vermin in the UK.
This squirrel was shot on our own land, and rather than allow that animal to be wasted we choose to eat it.
The Hedgecombers is a blog dedicated to farm living and foraging and this includes the rearing, cooking & eating of meat.
Kind regards, Janie x
marmitetoasty says
Our village tramp once told me he ate squirrel, when I bought him a cuppa coffee and a sandwich and was sitting on the bench chatting to him….. I asked him what it tasted like…. he replied………. Cat……… hahahahahaha I did not enquire further lol
x
Jane Sarchet says
Hahahaha, that is so funny! :D
Janie x
Mari Gray says
I’ve just stumbled across your blog. My first reaction was ‘marvellous’! A kindred spirit here. Then I saw this. Quite simply, you are disgusting: your ‘reasons /excuses’ for devouring a wild creature (you’re neither starving nor destitute) who has as much right to ITS life as you have of yours, is beyond pathetic. Get me outta here.
Jane Sarchet says
Hi Mari, sorry to have hit such a chord with you but I am a meat eater and this blog is full of meaty recipes.
I use meat from animals that I raise and butcher myself, and those from the wild, as I can be sure that they lived a happy life and had a respectful death.
There are plenty of vegetarian and vegan food blogs out there that will be more suited to your tastes and ideals.
Janie x
Robbie says
Squirrel and dumplings with lots of freshly cracked black pepper is also delicious!
Jane Sarchet says
Dang, that sounds great Robbie!
Phil says
Hi
Would you recommend using squirrel that’s just fallen victim to a car?
My old uncle Strauss used to swear that the bitumen added a bit of a smoky flavour to it (“that’s a ‘smoky bitch’” he used to say, but times have moved on and we wouldn’t say it like that now).
Joking aside, is it better to be shot instead?
Jane Sarchet says
Hey Phil, I don’t think it would make a difference either way to be honest, so long as it was fresh :)
Jane
Lois Luckovich says
Hi Jane, Not many squirrels in my neck of the woods so i may have to cook this yummy recipe with rabbit or chicken
Jane Sarchet says
Hope you enjoy it Lois!
Jane x