Jane Price makes a bowl of com­fort food for those chilly evenings

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Jane Price cre­ates an easy squir­rel and pasta dish for those chilly evenings

Now the nights are draw­ing in, a lazy evening in front of the telly is some­thing to look for­ward to at the end of a busy day. Some­times, you just want to put a sim­ple pasta dish to­gether and set­tle down to en­joy it with the dogs at your feet.

This is a very sim­ple but de­li­cious meal that uses the squir­rels shot by Phill in the woods on a friend’s farm. The ones I used here were fresh, but squir­rel can al­ways be cooked, the meat re­moved from the bone and then packed into freezer boxes un­til needed.

As the au­tumn turns to win­ter and the leaves fall off the trees we are look­ing for­ward to a lot more squir­rels, al­low­ing me to ex­per­i­ment with other squir­rel recipes. The use of squir­rel in recipes is be­com­ing far more com­mon and even some of our more wary friends are show­ing an in­ter­est now in this more un­usual meat. Squir­rel is not ex­otic or rare, but it’s not widely avail­able in the shops, and most peo­ple don’t know that it re­ally does taste just like chicken.

Squir­rels are quite small and you

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