A recipe for deep fried squirrel with warm apple and hazelnut salad
We’ve been eating squirrel for centuries. If you haven’t tried it, you absolutely should. The meat is nutty and sweet and it’s died – feasting on acrons and nuts whilst running free outside – makes it one of the better tasting meats available to us.
If you’re not convinced, how about the fact that squirrel is one of the most eaten game meats in America?
- 2 squirrels (loin and back legs)
- 1 egg
- 2oz plain flour
- 4oz breadcrumbs
- Salt and pepper
For the salad:
- 1 apple
- 4 spring onions
- 1 large potato (diced)
- Knob butter
- 1 tsp sugar
- Lemon juice
- 1 tbsp mayonnaise
- Toss the meat in the flour, salt and pepper and then dip in beaten egg before covering in breadcrumbs.
- Set the deep fat fryer to 170 degrees.
- Once it has reached the temperature cook the squirrel for eight minutes.
- After four minutes add the diced potato and cook for a further four minutes.
- Whilst the squirrel is cooking, caramelise the apple by first slicing it and rolling in sugar.
- Put it in a warm pan and cook, slow down the cooking and add a knob of butter to aid caramelisation.
- Chop or crush the hazelnuts, toss with spring onions, chicory and rocket and stir in mayonnaise, put on a plate add caramelised apple and place the squirrel on top and scatter the potato around it.