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Ingredients
One squirrel per person
Tablespoon of duck fat
5 round shallots, peeled and left whole
4 rashes of pancetta, cubed
Porcini, soaked for 30 mins in hot water
Garlic and chicken stock, salt and pepper
Method
Put the duck fat in a large casserole dish, brown the shallots, add the squirrel (whole or jointed) and the bacon. Brown the meat, and mix in a glass of white wine. Reduce. Add the soaked porcini. Reduce. Add the chicken stock and cover and braise in a gentle oven (no higher than 150C). Check after an hour and add a little water if drying out. After two and a half hours, take a sharp knife and test the meat. If the juices run clear it is ready to serve with mash and chestnuts.
One squirrel per person
Tablespoon of duck fat
5 round shallots, peeled and left whole
4 rashes of pancetta, cubed
Porcini, soaked for 30 mins in hot water
Garlic and chicken stock, salt and pepper
Method
Put the duck fat in a large casserole dish, brown the shallots, add the squirrel (whole or jointed) and the bacon. Brown the meat, and mix in a glass of white wine. Reduce. Add the soaked porcini. Reduce. Add the chicken stock and cover and braise in a gentle oven (no higher than 150C). Check after an hour and add a little water if drying out. After two and a half hours, take a sharp knife and test the meat. If the juices run clear it is ready to serve with mash and chestnuts.
