PHWAAOOR - the smell coming from my kitchen
Bought a squirrel today (and some venison too, but thats another day - probly tmoro! ). Already skinned and gutted, except the heart and liver left in, i decided to not use them this time.
Been prepping my ingredients for 2 hours! They include: an onion - fried with 2 crushed garlic cloves, 2 smallish carrots, 2 smallish potatoes, a chunk of turnip (all diced by the way), some shreddings of leek, ground pepper and salt (of course), a good helping of thyme, bay leaf, and rosemary.
I halfed the squirrel, and browned it off in the same pan as the onions and garlic - for flavour.
All ploncked in a caserole dish, and covered with water.
160oC, gave it an hour, then a little mix, and leaving it another hour.
If you could only smell it!!!!!! (photos will follow when its done, either tonight, or in the morning, depending on if i can move afterwards )
Thanks for looking,
Dan.
photos to follow..............
Bought a squirrel today (and some venison too, but thats another day - probly tmoro! ). Already skinned and gutted, except the heart and liver left in, i decided to not use them this time.
Been prepping my ingredients for 2 hours! They include: an onion - fried with 2 crushed garlic cloves, 2 smallish carrots, 2 smallish potatoes, a chunk of turnip (all diced by the way), some shreddings of leek, ground pepper and salt (of course), a good helping of thyme, bay leaf, and rosemary.
I halfed the squirrel, and browned it off in the same pan as the onions and garlic - for flavour.
All ploncked in a caserole dish, and covered with water.
160oC, gave it an hour, then a little mix, and leaving it another hour.
If you could only smell it!!!!!! (photos will follow when its done, either tonight, or in the morning, depending on if i can move afterwards )
Thanks for looking,
Dan.
photos to follow..............