“It was a lot meatier than I was expecting and decided to braise it in the venison stock with chilli, garlic and ginger, pulled the meat once finished and added to a sweet soy filling for homemade bao buns (baozi) which went down so well at home and the one squirrel ended up making 8 buns. A little goes a long way.”
“I slow cooked these and made a delicious rillette for a dinner party. Was a bit worried revealing what it was - but I did and my friends all loved it - apart from the vegetarian !”
“I ordered the squirrel out of curiosity and I was completely surprised by the tenderness of the meat.
I marinated it in red wine then slow boiled it in a stew and the taste was delicious”
