Subj : St. Fergus 11
To   : All
From : Dave Drum
Date : Mon Mar 29 2021 22:26:54

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Fergus' Pan Braised Squirrels
 Categories: Game, Sauces, Vegetables, Herbs, Nuts
      Yield: 4 Servings

      4    Squirrels; skinned, gutted,
           - feet removed
      8 ml Olive oil
    300 g  Dandelion leaves
    300 g  Young sow thistles
    100 g  Young dock leaves
    150 g  Hairy bittercress
    150 g  Nettle tops
      3 md Onions
    100 g  Wild chervil or parsley
     80 g  Dill
           A few lemon balm leaves
      1 lg Orange; juice only
           Pine nuts
           Toasted sesame seeds
           Dried apricots or raisons
      1 tb Balsamic vinegar
    1/2 ts Curry powder
    1/4 ts Turmeric
    1/8 ts Cinnamon
      1 sm Chile
           Water
           Salt & pepper

  Sweat the onions in the olive oil. Meanwhile, boil a
  pan of water and add the dock leaves sow thistle and
  dandelion leaves. Boil for about a 30 seconds to a
  minute. Strain off and discard the water (to remove
  excess bitterness from leaves). Add this as well as
  the chopped dill, parsley, nettles, hairy bittercress
  and all other ingredients to the meat pan. Also add
  about 3 cups of water.

  Simmer for about one hour with a lid on the pan,
  stirring occasionally to ensure no sticking and add
  a little more water if necessary. Serve with good
  rustic bread to soak up the juices.

  A Roadkill Recipe!

  Serves four

  Recipe courtesy of Fergus Drennan - Fergus the
  Forager's Secret to Serving Squirrel

  MM Format by Dave Drum - March 30, 2007

  Uncle Dirty Dave's Archives

MMMMM

.... The term domestic housewife implies there are feral housewives too.

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