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.
Product Information
Product Information
Shipping & Returns
Shipping & Returns
Description
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.
