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Squirrel Pie? why not try a traditional Cornish Squirrel Pasty and support the Red Squirrel Survival Trust! This weekend saw the first Official Cornish Pastry Championship with over 100 pasty-makers, amateur and professionals all trying to be the Cornish Pasty Champion 2012.
Mentionned on Saturday’s BBC Breakfast, Sky News and the Mirror newspaper the championship was hitting the headlines for more than just their pasties with people coming from all over the world to compete and unusual recipies were included such as a squirrel meat pasty. Squirrel meat is apparently a favoured traditional Cornish Pasty meat filler, used when other meats were unavailable in times of hardship. Squirrel meat is regarded to be low fat and more sustainable than other meats due to the nut and berry they eat.
(Images from Avaxnews)
Try this as well so simple
Squirrel Stew
1 squirrel, quartered
1 cup diced onion
2 large tomatoes (from your garden) or 1 can of tomatoes
Assorted fresh, or canned veggies
Method: Sprinkle seasoned salt, pepper, and cayenne pepper (optional) liberally on the meat. Pour some cooking oil into a large pot (Dutch oven). Sauté the meat with the onions until well browned. Drain the excess oil, add about 2 cups water, and bring to a boil. Cut up the tomatoes and add. If you use canned tomatoes add them now. Turn down the heat, and let slow cook for at least an hour. Important: older squirrels may require cooking longer than an hour. Check periodically for tenderness. If you don’t, you will have a hard time chewing the meat. After the meat is tender, add the veggies, carrots, potatoes, banana pepper, plus whatever you like. Cook until the veggies are done. An option you can use is, cook up your favourite pasta and serve over the pasta. (Eliminate the potatoes). That’s it, nice and simple
Hi,
I came across Squirrel Pasties when I visted friends in Cornwall, they are delisious so much tastier than other pasties. Heres my friends pasty recipie which I use, enjoy!
How to make 2 squirrel pasties
140g squirrel meat cut into 1cm cubes;
100g sliced potato;
100g sliced swede;
50g diced onion;
30g smoked bacon;
15g chopped hazelnuts;
75g butter;
5g chopped parsley; a good pinch of salt and pepper
Method
•Egg wash edges of pastry circles.
•Place the potato, swede, hazelnuts, parsley and seasoning on to each circle followed by the bacon, squirrel meat and, finally, the onion.
•Place butter in each pasty, then fold over the pastry and crimp the edges.
•Put the pasties on to a greaseproof baking tray, egg wash both pasties well, place in a pre-heated oven at 180C or gas mark 5.
•Bake for 45-50 minutes. The juices should start to boil and the pasties should be able to move on the tray with ease.
I’ve never tried Squirrel, but Greys have to be culled anyway, so why not use the meat? It is a great way to utilise a resource usually discarded.