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Makes: 2 Servings
Ingredients
1 squirrel cut in six pieces
2 cloves garlic
15 grams pumpkin seeds
10 green olives stoneless
1 small onion finely chopped
1 fresh red chilli
150 ml dry white wine
75m brown chicken stock
flour for dusting
light olive oil
6 waxy potatoes chopped in large pieces
salt to taste
Instructions
Crush the pumpkin seeds and garlic together with a pestle and mortar. Chop the olives in halves. Heat the oven to 180c/350/mark 4
Heat the oil in a casserole dish over a medium heat. Roll the squirrel pieces in the flour mixed with salt to taste. Add the meat to the oil and brown on all sides
Remove the meat from the casserole and deglaze the pan by adding the wine and bringing to the boil. Add the stock and bring to the boil and add the pumpkin and garlic paste, the chilli and onion. Mix well.
Return the meat to the casserole dish and cook for 45 minutes. Add the olives and potatoes. Add further stock if required. Cook for a further hour. Rest for 10 minutes and serve with green beans.
Ingredients
1 squirrel cut in six pieces
2 cloves garlic
15 grams pumpkin seeds
10 green olives stoneless
1 small onion finely chopped
1 fresh red chilli
150 ml dry white wine
75m brown chicken stock
flour for dusting
light olive oil
6 waxy potatoes chopped in large pieces
salt to taste
Instructions
Crush the pumpkin seeds and garlic together with a pestle and mortar. Chop the olives in halves. Heat the oven to 180c/350/mark 4
Heat the oil in a casserole dish over a medium heat. Roll the squirrel pieces in the flour mixed with salt to taste. Add the meat to the oil and brown on all sides
Remove the meat from the casserole and deglaze the pan by adding the wine and bringing to the boil. Add the stock and bring to the boil and add the pumpkin and garlic paste, the chilli and onion. Mix well.
Return the meat to the casserole dish and cook for 45 minutes. Add the olives and potatoes. Add further stock if required. Cook for a further hour. Rest for 10 minutes and serve with green beans.
