Squirrel
Season:Ā 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! Ā 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.Ā 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.Ā 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 IĀ 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. Ā 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:Ā 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! Ā 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.Ā 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.Ā 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 IĀ 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. Ā 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.
