This month it’s a recipe for squirrel – a meat that some class as a delicacy. Try it and see!


WHAT YOU’LL NEED
»»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
»»chicory
»»rocket
»»1 tbsp mayonnaise


HOW TO COOK IT
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.

ABOUT THE CHEF
When he?s not out shooting, Mark is the Head Chef at The Finch?s Arms in Hambleton – a traditional 17th century English country inn, with beamed ceilings, cask ales and a small bustling bar with magnificent views overlooking Rutland Water.

Formerly the proprietor of the Tollemache Arms in Buckminster, Leicestershire, Mark has also been chef at the Restaurant Pierre Orsi, Lyons and Raymond Blanc?s le Manoir aux Quat?Saisons in Oxford.

www.finchsarms.co.uk