Squirrel

Season: Available all year

• Fine textured, white meat
• Haunches provide the most meat
• One per person
• Oven ready weight 225g
  
• Dispatched chilled

If you’re looking for an ethical meat with a low carbon footprint, this is it!  It a light coloured meat like rabbit but is finer textured and has a more subtle flavour – if you like rabbit, you will love this.  We suggest trying one of our ready-to-cook squirrels in a casserole, made into a regu or slow-roasted. Like rabbit, squirrel meat benefits from soaking in salty water (or water with vinegar) for a couple of hours to dilute any gamey odours. For more on cooking follow Robert’s tip below.

The squirrel is presented skinned and not jointed.  There is not a lot of meat on a squirrel apart from the haunches (the back legs) which are very meaty.

It is fiddly getting the meat off a squirrel so I recommend either casseroling the squirrel or parboiling before panfrying. Parboiling in salty water for an hour allows you to strip the meat off the bones when the carcase has cooled.  I then just throw the meat into a frying pan with butter/oil, adding seasoning, redcurrant jelly and anything else that I fancy. The haunches (back legs) are by far the meatiest joints and can be served by themselves as a starter on the bone.