Squirrel shooting part II - the stew

Following my squirrel shooting exploits at the weekend, here is the squirrel stew cooked up by Vikki, who declared it "delicious".

Update: Here's Vikki's recipe...

Ingredients

(Serves 2. Preparation time: 5-10 minutes, Cooking time: 1 hr 40 mins)

• 3-4 squirrels (skinned, gutted and cut into joints)
• 2 carrots (sliced 1cm thick)
• 1 medium onion (sliced)
• 1 large green pepper (roughly chopped)
• 3 celery sticks (sliced approx 1cm thick)
• 1 can of chopped tomatoes
• 1 can of white beans
• 1⁄2 pint vegetable stock
• 2 large potatoes (sliced)
• 1 large courgette (thickly sliced)
• 3 tbs flour
• Dash of olive oil
• Salt and pepper
• Cajun spice

Method

Preheat oven to 200C/400F/ Gas mark 6. Heat the carrots, onions, pepper and celery with a little oil in a large, lidded pot.

Coat the squirrel pieces with seasoned flour, fry with a dash of oil until brown, and add to the pot. Deglaze the frying pan with a little stock, pour into the pot, and add the remaining stock.

Stir and simmer for 10 mins, then add the chopped tomatoes, plus cajun spice to taste. Simmer until the meat is tender (approx 11⁄2 hours) stirring every 30 mins.

Blanch the potatoes for 5 mins in boiling water, drain and put in a roasting tin with the courgettes. Drizzle olive oil on top, season, and slow roast for 11⁄2 hours at 100C/200F, turning every 30 mins.

Add the white beans to the stew 5 mins before serving. Serve with roasted potatoes and courgettes and a good granary bread.