Roadkill Recipes: Pan-Braised Squirrels
Your support helps us to tell the story
From reproductive rights to climate change to Big Tech, The Independent is on the ground when the story is developing. Whether it's investigating the financials of Elon Musk's pro-Trump PAC or producing our latest documentary, 'The A Word', which shines a light on the American women fighting for reproductive rights, we know how important it is to parse out the facts from the messaging.
At such a critical moment in US history, we need reporters on the ground. Your donation allows us to keep sending journalists to speak to both sides of the story.
The Independent is trusted by Americans across the entire political spectrum. And unlike many other quality news outlets, we choose not to lock Americans out of our reporting and analysis with paywalls. We believe quality journalism should be available to everyone, paid for by those who can afford it.
Your support makes all the difference.Serves 4
4 skinned and gutted squirrels (feet and tails removed)
8ml olive oil
300g dandelion leaves
300g young sow thistles
100g young dock leaves
150g hairy bittercress
150g nettle tops
3 medium-sized onions
100g wild chervil or parsley
80g dill
A few lemon balm leaves
Juice of one large orange
Pine nuts
Toasted sesame seeds
A few dried apricots or raisins
1 tablespoon balsamic vinegar
Half a teaspoon curry powder
1/4 tsp turmeric
1/8 tsp cinnamon
1 small chilli
Salt and pepper
Water
Sweat the onions in the olive oil. Meanwhile, boil a pan of water and add the dock leaves, sow thistles and dandelion leaves. Blanch for 30 seconds to a minute (to remove excess bitterness from the leaves). Strain and discard the water. Add the blanched leaves, as well as the chopped dill, parsley, nettles, hairy bittercress and all the other ingredients to the meat pan. Also add about three cups of water.
Simmer, covered, for about one hour in a saucepan, stirring occasionally to ensure that there is no sticking, and add a little more water if necessary. Again, serve with good rustic bread to soak up all the delicious juices.
Join our commenting forum
Join thought-provoking conversations, follow other Independent readers and see their replies
Comments