Spatchcock of squirrel, anyone?

[Fnaar]

http://news.bbc.co.uk/1/hi/england/8073202.stm

 

[summerdays]

Does he want to come and trap the ones in my roof ... there's definitely 2 perhaps 3!!! (Apparently they move out when the hot weather comes... so I'm hoping for a good long hot spell).

 

[phaedrus]

http://news.bbc.co.uk/1/hi/england/8073202.stm

You ate Tufty??

 

[rich p]

I'll eat the spatch, I don't fancy the other bit

 

[joolsybools]

We had loads of them living in the trees at the bottom of our garden last year but it seems to be down to 2 now. One's only hot half a tail and the other one doesn't have any tail fur. Wierd. The foxes seem to have pretty much disappeared too

???

 

[Kestevan]

Squirrel meat is very nice.

Just dont get much meat on a carcase.... boney buggers squirrels

 

[rich p]

Cheers rich!

Sounds lovely - I'll get onto it tonight. Do the Belgian monks make it too, I wonder?

 

[User169]

Sounds lovely - I'll get onto it tonight. Do the Belgian monks make it too, I wonder?

There's an up-dated version of the recipe here

I reckon I might give this a go over the weekend. The updated version though seems to interpret "sack" as white wine - I always thought sack was sherry?

 

[User169]

Interesting...which hops would you use? I don't like Magnum at all personally.

When you're lobbing a whole chicken in, hops will be least of my worries! I'll use whatever strong bittering hops I can get in the chemist tomorrow.

I think I'll go with sherry rather than white wine - probably a fino.

It also suggests white wine yeast too - why not a beer yeast?

 

[User169]

Strength maybe? And I suppose some beer yeasts might sulk if they're chucked in with a load of sack or sherry.

Yes - I guess that must be it - vino yeast it is then.

Mrs DP is not going to like this very much...