Braised Squirrel Recipe
A braised squirrel recipe from London gastropub The Jugged Hare, a classic game recipe with horseradish mashed potatoes.
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Cooking tools:
- Fine-mesh sieve
- Potato masher
- Dutch oven
- Kitchen shears
- Baking dish
- Plastic wrap
- Kitchen towel
- Aluminum foil
- Baking sheet
- Saucepan
- Skillet
- Colander
- Chef's knife
- Cutting board
- Spoon
- Stove
- Oven
- Refrigerator
Ingredients
- 6 grey squirrels
- 750ml of red wine
- 1/4 bunch of fresh thyme
- 1/4 bunch of fresh rosemary
- 1/2 head of garlic, peeled and cloves chopped
- 1 leek, cut into 2cm dice
- 1/2 head of celery, cut into 2cm dice
- plain flour, for dusting
- vegetable oil
- 100g of roasted hazelnuts, roughly chopped
- 4 Maris Piper potatoes, peeled and roughly chopped
- 50ml of double cream
- 50g of butter
- 1 tbsp of horseradish, freshly grated or creamed, add more or less to taste
- 2 sprout tops, leaves shredded
- 1 knob of butter
- salt
- freshly ground black pepper
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