Squirrel Pate

[Ratsmasher]

Not sure how many squirrels you guys shoot in a year but I normally wait till xmas and then just debone and weigh up the meat and double/triple/half etc the meat so the quantities are right
Ingredients: 1lb 4oz/550g of squirrel bits ( I normally use a mix of meat and offal), 4 cloves, 1/4 tsp ground mace, 4-5 tbsp of madiera, 4 oz/115g butter, 1tbsp chicken or beef or game stock, seasoning

put all the squirrel (deboned) in a big saucepan wit the cloves, mace and some salt. Cover with cold water and bring to the boil, turn the heat down to a gentle simmer and put the lid on. Simmer for about 2 hours. Remove the meat and leave the liquid behind. zap the meat in a food processor.

reduce the liquid left behind by about 2/3 and then stir in the madiera and half the butter. Once the butter has melted add the meat and stir to make a smooth pate. Then you can put it in whatever ur going to serve it in and leave it to cool.

tastes very nice but uses quite a few squirrels

[lewis850]

thanks mate. ill try if i get enough

[Stratts]

Could you reduce the amount of squizzer and substitute with chicken/rabbit liver like you would normal pate?

[Ratsmasher]

sorry for late reply - i hardly ever check this forum but you probs could - the recipe wasnt even supposed to be for squizzers in the first place but the flavour of them suits it quite well
atb

[tom simkins]

cannot eat it,,it contains nuts