SQUIRREL - A Sustainable Food Source

As the autumn leaves turn, walking with my dog Bertie in the woods, becomes a noisy event. He goes off yelping looking into the trees hoping to catch a 4 legged, grey, bushy tailed creature who runs very fast along the ground and up the trees. As long as I can remember, Bertie, has never managed to catch a Squirrel.

The grey Squirrel is very active at this time of year gathering food for storage to see them through the harsh months of winter. Since their introduction from America at the turn of the 19th century, the Grey Squirrel (Sciurus carolinensis) or Tree rat (as they are called in America) have reproduced to produce an epic population and have almost taken our native Red Squirrel (Sciurus vulgaris)to the brink of extinction.The Grey Squirrel also does a lot of damage to native woodlands and a large amount of tax payers money is spent keeping their population to a manageable level. 

In today's environment of food waste, food shortages, increased food prices and concerns about animal welfare we are looking at a sustainable, cheap, safe and welfare friendly food source. Squirrels can be bought from a butchers (if you pre-plan and ask) or can be bought prepared and vacuum packed online. It is best to ask them to be prepared for you, as with any game, they are best skinned and gutted fresh.

The meat is a cross over between chicken and rabbit but much sweeter. Squirrel can be used as an alternative to most chicken or rabbit recipes but are particularly good either in a casserole or cooked on a BBQ.

Here is one of my favourite Squirrel recipes combining a stew with mushrooms and roasted vegetable. A good hearty autumn recipe.

I hope you have a go and enjoy the delicious flavours.

Yvette x

SQUIRREL STEW with mushrooms and autumn vegetables.

• 2 squirrels, skinned and gutted, chopped into quarters

• 1 tbsp flour

• 200ml red wine

• 2 tbsp unsalted butter

• 1 onion, finely chopped

• 1 garlic clove, finely chopped

• 2 tbsp chopped pancetta or streaky bacon

• 1 tbsp chopped fresh thyme leaves

• ½ bay leaf, finely chopped

• 1 tsp lemon zest

• sea salt

• pinch cayenne pepper

• 50g unsalted butter

• 1 shallot, finely chopped

• 1 garlic clove, finely chopped

• 100g brown mushrooms

• salt and freshly ground black pepper

• 2 tbsp chopped fresh flatleaf parsley, plus extra to serve

• 300ml chicken stock

• 1 butternut squash, peeled, seeds removed, sliced thinly

• 1 celeriac, peeled, sliced thinly

• 2 turnips, peeled, sliced thinly

• 1 tbsp clear honey

• 2 beetroot, cooked, peeled, sliced thinly

• 3 onions, sliced thinly

• 2 tbsp olive oil

• 1 fresh bay leaf

• sprig fresh thyme

• salt and freshly ground black pepper

• 50g pine nuts, toasted, to serve

• Cover the squirrel pieces in the flour and set aside.

• Warm the wine in a saucepan.

• Heat the butter in a frying pan over a medium heat and fry the onion and garlic for 2-3 minutes, or until softened. Add the pancetta/bacon and squirrel pieces and fry for 4-5 minutes, turning regularly, until golden-brown all over.

• Add the warmed wine, thyme, bay leaf and lemon zest to the saucepan containing the squirrel and simmer for 5-10 minutes, or until the squirrel is cooked through.

• Season, to taste, with sea salt and a pinch of cayenne pepper.

• Meanwhile heat the butter in a frying pan over a medium heat and fry the shallot, garlic and mushrooms for 4-5 minutes, or until golden-brown. Season with salt and freshly ground black pepper and stir in the parsley.

• For the autumnal vegetables, preheat the oven to 220C/Gas 7.

• Bring the chicken stock to the boil in a saucepan then turn off the heat. Add the butternut squash, celeriac and turnip. Heat for five minutes, or until slightly softened. Remove the vegetables from the stock using a slotted spoon and set aside.

• Add the honey to the stock, return the mixture to the boil and continue to boil until the volume of liquid has reduced in volume and resembles syrup.

• Arrange the butternut squash, celeriac, turnip, beetroot and onion on a large baking tray. Drizzle with the olive oil and pour over the reduced stock mixture. Add the bay leaf and thyme and season with salt and freshly ground black pepper.

• Bake the vegetables in the oven for 18-20 minutes, or until tender.

• To serve, arrange the vegetable on a serving plates. Top with the squirrel pieces and spoon over the mushrooms. Sprinkle with the flatleaf parsley and toasted pine nuts.