Author Topic: Squirrel Paté  (Read 978 times)

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Offline Gambo

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Squirrel Paté
« on: July 09, 2012, 01:03:34 PM »
Here's something that's a bit different, Squigger Paté.

It's a Rosie Barham recipe, from the Summer 2012 edition of Airgun World, and it sounds so yummy, that I felt it just had to be shared with the whole of the Planet.



INGREDIENTS

1 very finely minced squirrel

Some whole spring onions (minced or very finely chopped) including the green stalks/leaves

A handful of hazelnuts

2 tablespoons of Cognac

1 whisked egg

2oz butter

1 teaspoon of nutmeg

Thyme, fresh or dried

4 sage or bay leaves

Dollop of créme fraíche

Salt and pepper



METHOD

Pass the squirrel through a coarse mincer/grinder, and then again using the fine attachment. You can put the hazelnuts and spring onions through too, to created a smoother paté, or simply finely chop them for a more textured result.

Add the mixture into a large bowl and add all the other ingredients except the sage/bay leaves. Mix as thoroughly as you possibly can, to create a really smooth paste.

Spoon the mixture into several small bowls, or one large dish if you prefer.

Place a sage/bay leaf on top of each one and brush with a little oil.

Place filled containers into a roasting tin or ovenproof dish which is half full with hot water.

Cook in a medium oven (around 170 degrees) for about an hour.

Serve with toast or crackers, and your favourite relish or pickle.


Offline knuckle

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Re: Squirrel Paté
« Reply #1 on: August 29, 2012, 11:30:40 PM »
Sounds fantastic but I've got no bushy tailed rats near me. :(
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