THE ROADKILL CONNOISSEUR

Making the most of two squirrels!!

Southern Fried Squirrel”

& “Squirrel Pot-Sticker Dumplings”.

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Recipes and methods:

“Squirrel Pot-Sticker Dumplings”.

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These pot-sticker dumplings – also called ‘Gyoza’ – are a bit of a fusion signature dish of mine as they are quick to make, use only one pan and can contain tiny portions of ingredients.  Great if what you have to cook is small like a crow, magpie or tiny mammal.

Ingredients:

1 x roadkill squirrel (meat only for this recipe)
Small handful of shredded Chinese Cabbage

few sprigs of coriander and chives
1 x Spring Onion
2cm Ginger
1x tsp Sesame Oil
1 x Clove Garlic
Approx 16 Gyoza Skins (bought frozen from the Asian supermarket)

For the frying pan
A tspn of Sesame Oil
Enough hot water to cover the dumplings half way up.

 Dipping Sauce:
1 tbsp Soy Sauce
1 tbsp Saki
1 tspn Mirin
Sprig of coriander and a chilli to garnish (optional)

Method:

Skin squirrel then remove as much meat as possible from the bones and mince with a sharp knife. It’s fiddly work!  Chop vegetables, blend all dumpling ingredients together and let stand for 10 minutes to allow flavours to mix.  The dipping sauce can be made whilst the dumplings are cooking, simply blend ingredients together and garnish!

Add mixture to dumpling cases and form a tight seal at the edges.This method uses the fry and steam method and will take about 14 minutes per batch of around eight dumplings. Heat the pan, drizzle the oil over the base, and when hot, add the dumplings flat side down.  Add water and cover the dumplings half way up their sides. Place a tight fitting lid on the pan and turn down the heat to medium – simmer and steam.  Remove lid when water has completely evaporated and fry for a minute more and remove when their bottoms are golden brown.  Serve crispy side up.  There you have it!  Easy peasy, Tufty-Tastic, “Squirrel Pot-sticker Dumplings”.

Next….

Southern Fried Squirrel”

southern-fried-squirrel

Ingredients:

1 x roadkill squirrel

Sprig of coriander and a chilli to garnish (optional)

For the wash
1/4 pint of water
Squirt of your favourite chilli sauce!

For the flour
1 x tspn corn flour
1 tspn salt
1 tspn pepper
1 tspn garlic powder

For the frying pan
Enough oil or lard to shallow fry

Method:

Remove legs from skinned squirrel.  Marinate in the chilli wash for 10 minutes.  Heat the pan and oil ready for frying.  Remove squirrel legs from wash and coat thoroughly in flour mix.  Add to hot oil and fry on a medium heat, not too hot, until cooked through and golden brown.  Drain on a piece of kitchen roll.  Serve with garnish.

They are also delicious dipped in the dipping sauce recipe used for squirrel Pot-Sticker Dumplings.  Other small animal legs, wings or strips of meat can be substituted for this recipe!

Cleaning up:

Don’t waste the squirrel!  Boil the carcass to make a Squirrel Soup stock.  The skin can also be preserved to make a little squirrel skin rug.

So please do try these two delicious recipes…. they truly are the “Squirrels Bollocks”! lol

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squirrel with balls

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Southern Fried Squirrel”

& “Squirrel Pot-Sticker Dumplings”.

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IMG_1042

A ‘How to’ film for the MUNCHIES food Channel.

I spent a very pleasurable half day with two guys from VICE / Freemantle Media UK making a show for their “How to…” series.

MUNCHIES chronicles the wide spectrum of the global culinary experience. They liked how I combine roadkill with various forms of cookery styles and ingredients and asked if I would cook for the show. I enjoyed links to the other episodes so said yes!

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I made two of my “Feral Fusion” recipes using squirrel – “Southern Fried Squirrel” & “Squirrel Pot-Sticker Dumplings”.  They were very tasty and the show is pretty funny, lol.

 

freemantlemedia uk

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