Ingredients:
Method:
Sweat the onions in the olive oil.
Meanwhile, boil a pan of water and add the dock leaves, sow thistle and dandelion leaves.
Boil for about a 30 seconds to a minute.
Strain off and discard the water (to remove excess bitterness from leaves).
Add this as well as the chopped dill, parsley, nettles, hairy bittercress and all other ingredients to the meat pan.
Also add about 3 cups of water.
Simmer for about one hour with a lid on the pan, stirring occasionally to ensure no sticking and add a little more water if necessary. Again serve with good rustic bread to soak up the juices.
- 4 skinned and gutted squirrels - feet also removed
- 8 mil olive oil
- 300g dandelion leaves
- 300g young sow thistles
- 100g young dock leaves
- 150g hairy bittercress
- 150g nettle tops
- 3 medium sized onions
- 100g wild chervil or parsley
- 80g dill
Method:
Sweat the onions in the olive oil.
Meanwhile, boil a pan of water and add the dock leaves, sow thistle and dandelion leaves.
Boil for about a 30 seconds to a minute.
Strain off and discard the water (to remove excess bitterness from leaves).
Add this as well as the chopped dill, parsley, nettles, hairy bittercress and all other ingredients to the meat pan.
Also add about 3 cups of water.
Simmer for about one hour with a lid on the pan, stirring occasionally to ensure no sticking and add a little more water if necessary. Again serve with good rustic bread to soak up the juices.
