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Recipe borrowed from
The Wild Meat Company.
www.wildmeat.co.uk/products/Squirrel
Ingredients.
1 whole Squirrel.
2 tbsp of Maple Syrup.
2 crushed Garlic Cloves. (Optional)
1 tbsp of Whole Grain Mustard.
3 sprigs of Rosemary.
A dash of Olive Oil and seasoning.
Method.
1. To spatchcock the Squirrel, use a pair of scissors to cut along the rib cage to the neck. Turn the Squirrel over and squash with the palm of your hand so the Squirrel lies flat.
2. Mix all the marinade ingredients together and rub into the Squirrel. Put in the fridge for a minimum of twelve hours.
3. The following day, light the BBQ and leave to gain full heat.
Cook the Squirrel for five minutes on each side and leave it to rest for five minutes.
4. Chop the Squirrel into chunks before serving.
The Wild Meat Company.
www.wildmeat.co.uk/products/Squirrel
Ingredients.
1 whole Squirrel.
2 tbsp of Maple Syrup.
2 crushed Garlic Cloves. (Optional)
1 tbsp of Whole Grain Mustard.
3 sprigs of Rosemary.
A dash of Olive Oil and seasoning.
Method.
1. To spatchcock the Squirrel, use a pair of scissors to cut along the rib cage to the neck. Turn the Squirrel over and squash with the palm of your hand so the Squirrel lies flat.
2. Mix all the marinade ingredients together and rub into the Squirrel. Put in the fridge for a minimum of twelve hours.
3. The following day, light the BBQ and leave to gain full heat.
Cook the Squirrel for five minutes on each side and leave it to rest for five minutes.
4. Chop the Squirrel into chunks before serving.
