Marinading the squirrel overnight in flavoursome maple syrup, garlic and mustard enhances the squirrel. It then cooks quickly on a hot barbecue. A talking point for any barbecue party.
To spatchcock the squirrel, use a pair of scissors to cut along the rib cage to the neck, turn the squirrel over and squash with the palm of your hand so the squirrel lies flat.
Mix all the marinade ingredients together and rub in to the squirrel. Place in the fridge for a minimum 12 hours.
The following day, light the BBQ and leave to gain full heat, cook the squirrel for 5 minutes on each side and leave to rest for 5 minutes.
Chop the squirrel into pieces before serving.
Thank you to Game-to-eat for sharing this recipe with us.
A simple and delicious way to cook squirrel - the meat is surprisingly tender and responds so well to the high heat of the oven. The pumpkin, sage and nuts are perfect with the squirrel but also works with rabbit, pheasant or even chicken.
This is a take on a traditional Catalan dish of rabbit, beans and chorizo. With strong flavours and smokey paprika baked long and slow in the oven, the meat will be juicy and tender.
