Roast Squirrel with Sage and Hazelnuts

You can use a whole squirrel for this but the main meat you will consume is on the back legs. I roasted them whole for this recipe then served the back legs only and putt he ribs etc into a pan to make stock with the leftover garlic bulbs etc.

Ingredients

• 1/2 Butternut Squash
• 1-2 Whole Squirrel or 4-6 Squirrel Haunches
• 1-2 Garlic Bulbs (Small pink)
• 1 Handful fresh Sage
• 2 TBSP Hazelnuts (whole)
• Salt and Pepper
• Truffle Oil
• Knob of Tallow
• 1 Roughly chopped red onion

Method

• Cut the Squash into strips (with no seeds)
• Cut the tops of the garlic bulbs
• Tear sage leaves roughly
• Hot Pan sear Squirrel in Tallow
• Roughly chop 1 red onion

Add Squash, garlic, onion, whole hazelnuts, squirrel and sage to a roasting pan.
Drizzle with Truffle oil and season with Salt and Pepper.
Roast on 200 degrees for 15 minutes or until squirrel is cooked.

Serve on a bed of mashed potato with gravy or jus.