Mild Squirrel Stew? Lets Take a Look…

This month see’s Robin use none other than fan favourite Dark Mild in the suitably named Mild Squirrel Stew.

Could these be his most unique ingredients yet?

Ingredients:

• 1-2 squirrels in chunks
• Chicken thigh meat, boned and diced
• 1 Large onion diced
• 1 carrot diced
• 3 cloves garlic chopped
• 1 celery stalk chopped
• 1 pint chicken stock.
• Honey
• Bisto gravy powder
• Plain flour
• Springs of rosemary and thyme
• Smoked Paprika (1 desert spoon)
• Sunflower oil (2 table spoons)
• 3 Potatoes chopped and peeled.

Method:

• Coat the meat in flour and fry until golden on outside – 2 minutes
• In sunflower oil, remove from heat,  fry onions on low heat for 5 minutes
• Add garlic celery and carrot and herbs, fry for 2 minutes
• Add the stock, bring to theboil, reduce heat simmer 20 minutes
• Add potatoes simmer until nearly cooked
• Remove from heat drain off most of liquid,
• Add a cup of Dark Mild, add bisto and stir in a separate pan to thicken.
• When nice and unctuous, return to pan, add meat and warm through
• Taste – adding salt, pepper, paprika and honey to taste
• (I also stirred in a large spoon of sloe gin jelly for good measure!)

Serve with crusty bread, greens and a pint or two of Dark Mild.

Thanks to Valmai and hunter gatherer cook for their assistance in this recipe.