Squirrel and mushroom stroganoff

Squirrel and mushroom  stroganoff

A delicious recipe for our furry friends in the trees

Despite the fact that I fundamentally disagree with cooking squirrel, once the wife discovered that it was in fact possible to eat the furry little things (thanks very much Game to Eat website!) she insisted she tried it. So here is a surprisingly delicious solution to your squirrel problems, and for the more squeamish amongst you, this recipe is fine for rabbit too.

Serves 2


1 squirrel (cut into saddle and 4 quarters)

150g button mushrooms

2 large carrots

2 medium-sized strong onions

Bunch of coriander

250ml of good red wine

250ml of double cream

1 vegetable stock cube

Rape seed oil


Finely chop the onions. Place them in a hot frying pan with the squirrel pieces and a little rape seed oil. When the onions are soft and the squirrel is nicely browned off, pop the onions and squirrel in a saucepan.

De-glaze the frying pan with the red wine and pour that into the saucepan with the squirrel. Add the mushrooms, chopped coriander (save a small sprig for the garnish) and peeled and chopped carrots, along with the stock cube and 1/2 a pint of water.

Allow to simmer for around 2 hours with the lid on, over a medium heat (or until the meat falls off the bones). When ready to serve, add the double cream and bring to the boil while stirring so that the cream doesn’t separate. Season with salt and pepper.

To serve, garnish with a little fresh coriander.

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3 responses to “Squirrel and mushroom stroganoff

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