Airgun World - - Rosie’s Recipe -

Re­move the meat from a cooked squir­rel, and give it a bit of a chop. Mix the sea­son­ing in­gre­di­ents. Coat the squir­rel meat and leave in the fridge for at least an hour.

Place all the salsa in­gre­di­ents into a bowl, crum­ble the Oxo cube over the top and driz­zle with a lit­tle olive oil. Mix well and re­frig­er­ate. Sprin­kle with chopped co­rian­der just be­fore serv­ing.

When ready to eat, flash-fry the meat in a lit­tle hot oil for a cou­ple of min­utes.


Place squir­rel meat in the taco, top with salsa and cheese. Serve with gua­camole and soured cream. Gua­camole: Scoop out avo­cado flesh, mash with a fork, add lime juice and chopped chilli.

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