Wild Squirrel Casserole

So we’re having a little wander around The Sidings one chilly Sunday morning, looking forward to grabbing a nice hot coffee from the Bike Boutique guys, when we stumbled across something a little unusual on the Marsh Produce stall. A small little meat package labelled ‘Wild Squirrel’. This made us both chuckle, having not really considered Squirrel from a gastronomic perspective before. So we thought why not! We got some ingredients together to make this tasty stew and set off on a new culinary adventure.

Wild Squirrel Casserole
Prep time
Cook time
Total time
Recipe type: Dinner
Serves: 4
  1. In a large frying pan add a dash of olive oil and, on a medium heat, brown the meat on all sides. Once the meat has coloured remove and set aside in a dish.
  2. Roughly chop the all of the vegetables and add to the pan with a little more oil if necessary. Gently fry off until they all start to soften.
  3. Drain the butter beans and add to the pan along with the dried herbs and bay leaves and mix through.
  4. Return the meat to the pan and cover with the stock. With the lid on simmer gently for 1hr 30mins.
  5. When the meat is tender and pulls away from the bone, remove from the pan and separate from the bones. Be careful to remove any shot from the meat where possible, to save your teeth! Stir the meat back into the dish to warm through. Serve up with some fresh spring greens or kale.

Fried Squirrel


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