Squirrel Salad Anyone?
Blog Entry: Tuesday 03 Aug 2010
A London supermarket has recently started selling squirrel and this prompted Daily Mail writer Vincent Graff and Le Cafe Anglais head chef Colin Westal to give it a try…
Neither Vincent nor Colin is particularly impressed with their warm salad of roasted squirrel with spiced apricots, dandelion leaves and Belgium endive, but we’ll let you be the judge!
Ingredients
1 Squirrel per person
Butter to baste
Salt & Pepper to season
Vegetable Oil
Potatoes
Watercress
Dandelion leaves
Endive
Three spiced apricots
Method
1. Preheat oven to 180C. Chop your squirrel into hindquarter, forequarter and saddle by cutting the carcass below the shoulder blade and above the thigh bone.
2. Brush with melted butter and salt and pepper, then seal the meat in a hot pan of vegetable oil until brown – this should take only a minute.
3. Put pieces in a roasting tin and pop in the oven for four minutes.
4. Saute some potatoes. Take the meat out, baste it with the juices in the bottom of the roasting tin and put on a warm plate to rest, spooning over the juices.
5. Now assemble the salad. Put your watercress , dandelion leaves and endive in a bowl. Take the meat juices, mix with a little syrup from the spiced apricots. Sprinkle over the salad.
6. Now add the sauteed potatoes, three warmed apricots and arrange the squirrel pieces.
Let us know how your butter basted squirrel turns out…
Read more about Vincent and Colin’s butter squirrel experiment at
DailyMail.co.uk
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