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.
