Where can I buy squirrel for this recipe?

Source whole grey squirrels from specialist butchers, game suppliers, or online game delivery services. Ensure they are cleaned and ready to cook.

Can I substitute squirrel with another meat?

Yes. Rabbit, venison shoulder, or wild duck work well with the same braising liquid and cooking time, though venison may need 30 minutes longer.

How long does braised squirrel keep?

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently in a low oven at 150°C until warmed through, about 20 minutes.

What wine should I use for braising?

Use a medium-bodied dry red wine like Côtes du Rhône or Burgundy. Avoid high-alcohol or heavily oaked wines that can overpower the delicate game flavor.

Can I make this recipe ahead?

Yes. Braise the squirrel the day before, cool completely, and refrigerate. The flavors deepen overnight. Reheat gently before serving with fresh jus.

Braised Squirrel with Horseradish Mash and Hazelnut Jus

Name: Braised Squirrel with Horseradish Mash and Hazelnut Jus
Total time: 6 h 20 min
Yield: 4 servings
Ingredients: 6 grey squirrels; 750ml of red wine; 1/4 bunch of fresh thyme; 1/4 bunch of fresh rosemary; 1/2 head of garlic, peeled and cloves chopped; 1 leek, cut into 2cm dice; 1/2 head of celery, cut into 2cm dice; plain flour, for dusting; vegetable oil; 100g of roasted hazelnuts, roughly chopped; 4 Maris Piper potatoes, peeled and roughly chopped; 50ml of double cream; 50g of butter; 1 tbsp of horseradish, freshly grated or creamed, add more or less to taste; 2 sprout tops, leaves shredded; 1 knob of butter; salt; freshly ground black pepper

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Braised Squirrel with Horseradish Mash and Hazelnut Jus | CookOS

Instructions

1
To prepare the squirrels, cut the rib bones out with sharp scissors, then cut each squirrel in half along the backbone
2
Add the pieces to a deep tray or dish and pour over the red wine to cover. Mix in a little of the thyme and rosemary, making sure all pieces of the squirrel meat are covered. Cover with clingfilm and leave to marinate in the fridge for a few hours
3
After this time, remove the squirrel and pat dry with kitchen towel. Lightly dust with flour and add to a large casserole pan with a glug of vegetable oil
4
Seal the meat quickly on all sides until lightly browned, then set aside. Add the chopped vegetables, garlic and remaining thyme and rosemary to the pan and allow to colour slightly
5
Add the squirrel back to the pan and pour in the red wine from the marinade. Allow this to simmer and reduce by about two-thirds volume, then add the chicken stock and bring to a boil
6
Meanwhile, preheat the oven to 90°C/gas mark ¼
7
Skim off any residue on the surface, then cover the pan with a tight fitting lid or a sheet of foil. Cook in the preheated oven for 4–6 hours, checking every now and again to ensure it is not drying out
8
When cooked through, the meat should fall off the bone. Allow to cool, then take the squirrel pieces out of the braising liquid and place on a baking tray and cover with foil
9
Strain the braising liquid through a fine sieve into a clean saucepan and place back on the heat. Allow to reduce down until it reaches a thick sauce consistency, then stir in the hazelnuts. Keep warm until ready to serve
10
Meanwhile, boil the potatoes in a large pan of salted water until soft, then drain and return to the pan. Mash with the cream, butter and horseradish until smooth (you may need to add a little more cream if too thick)
11
Sauté the sprout tops in a large pan with a knob of butter until slightly wilted. Season well with salt and pepper
12
Preheat the oven to 180°C/gas mark 4
13
To serve, reheat the squirrel pieces on the tray in the oven for 5 minutes, or until hot all the way through. Serve with the horseradish mash and buttered greens, with the hazelnut sauce poured over