Squirrel

It is a mild, lean game meat, often compared with rabbit or dark chicken. The flavour can be slightly nutty, and the meat is best cooked gently so it does not dry out.

Because squirrel is lean, slow-braise it rather than roasting it quickly: brown the pieces, then simmer them covered in stock for about 1½–2 hours, until the meat pulls easily from the bone. You can then shred it for a pie or serve it with the cooking gravy.

Yes. Brown jointed squirrel first for more flavour, then cook it covered with stock, onion and herbs on low for about 6–8 hours, until tender; remove the bones carefully before serving.

Squirrel works well in a game pie, stew or casserole, especially with mushrooms, root vegetables and herbs such as thyme. Shredded braised meat also makes a savoury filling for pasties.

Keep fresh squirrel covered in the fridge and cook it within a day or two, or freeze it promptly in a sealed, labelled package. Defrost it in the fridge, not on the worktop, and keep raw meat and its juices away from ready-to-eat food.

Only eat squirrel that has been properly field-dressed and handled, and cook it thoroughly; avoid animals found dead or behaving unusually. Wear gloves when dressing it, and take care to remove small bones and any shot fragments before serving.

Squirrel is closer in flavour and use to rabbit than to venison, though all three are lean game meats. Squirrel has 21 g of protein per 100 g, while rabbit has 21.8 g and venison 23 g.

Squirrel is a source of iron, with 4.7 mg per 100 g. A portion of 100 g also provides 21 g of protein.