2 Average-size squirrels; skin
- off cleaned and beheaded
Streaky bacon to wrap the
- tree rats
2 lg Sweet onions; sliced thick
MMMMM--------------------------MARINADE-------------------------------
6 cl Garlic; peeled
1/2 c Rosemary
1/4 c Sweet paprika
1 tb Dried mint
1/4 c Lemon Juice
1 c Plain yoghurt
2 Chilies; fine chopped
1/2 c Olive Oil
1 pt Dry red wine
Mix the marinade ingredients in a blender and pour over
the squirrels, coating well inside and out. Use a skewer
or knife point to put a few holes in the meaty parts to
allow the marinade to penetrate the meat. Marinate at
least eight hours, preferably overnight.
Wrap the marinated squirrels in the bacon, securing it
with toothpick or thin skewers.
At this point you may spit roast the squirrels, placing
the thick-sliced onion in the drip pan under the spit of
your electric rotisserie. Baste the meat fairly often as
it cooks and turns.
Roast peeled new potatoes, baby carrots and large button
mushrooms to the side of the grill.
Or, you may pan roast the the squirrels in a slow oven
(325ºF/160ºC) for 3 1/2 hours. After 2 1/2 hours place
peeled new potatoes, baby carrots and some large button
mushrooms around the meat. Return to the oven for 1/2
hour. For the last half-hour pour all but 1/2 cup of the
marinade over and raise the oven temperature to
425ºF/220ºC.
Rest the cooked squirrels for ten minutes, then serve
with the veg and onions that have cooked with the meat.
Add the reserved marinade to the pan juices and thicken
with arrowroot, potato starch or cornflour.
Serve the thickened marinade as a gravy.
Serves two well
Uncle Dirty Dave's Kitchen
MMMMM
... Remember the seaweed is always greener in someone else's lake.
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* Origin: Outpost BBS * Johnson City, TN (1:18/200)
