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    Potted squirrel with sourdough.

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    Potted squirrel with sourdough.

    Post  Admin on Thu Jun 21, 2018 9:32 pm

    Serves 4.

    Takes .. 1 hour 30 minutes, plus 6-8 hours braising and 1 hour setting time.


    Ingredients.

    2 grey squirrels, jointed into 6 pieces
    150g of smoked streaky bacon, cut into lardons
    1 banana shallot, sliced
    1 celery stick, sliced
    2 garlic cloves, finely chopped
    1 bay leaf
    2 sprigs of thyme
    6 juniper berries
    500ml of dry cider
    salt
    black pepper
    sourdough bread
    watercress
    olive oil

    Method.
    1
    Use a crock-pot for the first stage of braising the meat but you could also use a casserole and your oven on a very low setting, approximately 120°C. Start by layering the bacon down first, add the jointed squirrel and then scatter over the remaining vegetables, spices and herbs

    2
    Season generously and pour over the cider. Set the crock-pot to low, cover and then leave for 6-8 hours. The principle point here is to melt the bacon into submission and cook the squirrel meat until very, very tender

    3
    Leave to cool then pour the stock through a sieve, reserving the liquid. Add the squirrel and as much of the bacon as possible to a bowl. Using your hands, pick the squirrel meat - this is a little bit fiddly and time consuming but you want to make sure that no tiny bones remain. Pick the meat over a metal bowl and listen out for any pings

    4
    When you have removed all the meat, combine with the bacon and mash together with a fork. Transfer to a food processor if you want a smoother pâté but I prefer it rough (no giggling at the back). If the mixture is a little bit dry, add a spoonful of leftover liquor but not too much

    5
    Spoon the mix into ramekins and put to one side. Take your block of unsalted butter and clarify by heating and melting in a saucepan on the hob, skimming any scum that rises to the top, whilst the chalky deposits fall to the bottom. The golden stuff in-between is what you are after

    6
    Carefully pour the clarified butter over the top of the squirrel, leaving just a thin layer, and place in the fridge to chill for an hour. Before serving, take the ramekins out of the fridge and bring to room temperature

    7
    When ready to serve, toast your sourdough and dress the watercress lightly in olive oil. Arrange on a plate with the potted squirrel and a scattering of pickles

      Current date/time is Mon Jul 23, 2018 12:48 pm