So here's an email I just sent to my parents - both of who (whom?) like NPR, stuff about food, and wild game. I just liked the topic so much, I want everyone to be able to try this recipe out if they are brave enough (I highly doubt my parents will be brave enough). I love how the instructions portion of the recipe begins with *scrub trotters*, and ends with *serve with liver paste on toast*.
The email:
Squirrel Wars article in NY times link, the KCRW show link, and a recipe also provided on KCRW's page. I listen to KCRW's Good Food program every week (its even better than listening to the Splendid Table. Sorry Lynn).
Saving a Squirrel by Eating One
Cheese Myths; Umami Burger; Squirrel Wars; Growing Greens
From KCRW's page:
Squirrel Wars (11:39A)
Marlena Spieler documents the current war between gray squirrels and red squirrels in an article for the New York Times. Many Brits are putting squirrel on the menu; Fergus Henderson of St. John in London braises squirrel with bacon, porcini mushrooms and shallots.
Braised Squirrel and Watercress
(Recipe from The Independent)
4 squirrels, skinned by butcher
Duck fat
12 shallots
1oz dried porcini
Splash of eau de prune, or cognac
Approximately 1 pint chicken stock
1 Glass dry white wine
4 pigs' trotters
4oz bacon, cut into small chunks
1 carrot and 1 onion, both roughly chopped
Bay leaf
6 peppercorns
Bunch watercress, roughly chopped
Scrub trotters, cover in water. Simmer with carrot, onion, peppercorns and bayleaf for several hours until tender. Cool. Strain. Extract meat and return to liquid. Leave to jellify. Keep overnight in fridge.
Cut squirrels into five – back legs, shoulders, saddle. Remove hearts and livers, brown in duck fat, splash with eau de prune, mash into paste, reserve. Soak porcini in a little hot water for half an hour. Drain, reserve liquid. Cook squirrel gently in duck fat until lightly browned. Flame in eau de prune, add wine. Place in casserole. Fry bacon and shallots in same fat, adding porcini. Season. Add to casserole, with porcini liquor and four tablespoons trotter jelly. Cover with stock. Add lid. Braise in 325 oven for two to three hours until tender. Stir in watercress. Serve with liver paste on toast.
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2 comments:
Oh nooooo, eating gray squirrels?!? Too sad! They are the friendliest and most clever squirrel by far.
I know...Our permanent home is in Minnesota. There, the grey/brown squirrels are the normal ones, and the red ones are mean little beasties.
I have also found the lack of wildlife variety in DK - like squirrels, chipmunks, skunks, raccoons to be kinda weird. It seems all they have are hedgehogs, the odd porcupine, and rats.
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