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Squirrel pancakes

From Market Kitchen
Take a walk on the wild side with Marc Sanders' innovative English answer to Peking duck

Squirrel pancakes

Method

1. Put the onion, peppercorns, bay leaves and a pinch of sea salt in a large pan. Add 600ml water and bring to the boil.

2. Reduce to a low heat, add the squirrel and slowly poach for 2½ hours. Remove the squirrel from the poaching liquid and cool. Remove the meat from the bones and shred it with two forks.

3. For the damson sauce: put the damsons, onion, sugar and vinegar into a heavy-based pan. Stir over a low heat until the sugar has melted, then simmer, stirring occasionally until the mixture is reduced and has the consistency of chutney.

4. Spread a little damson sauce in the middle of each tortilla, add shredded squirrel meat, sliced cucumber, spring onion and watercress. Roll the pancake around the filling, secure with cocktail sticks and slice it into 4 or 5 portions. Serve hot or cold with any extra damson sauce.

Cook's note: ask your butcher to prepare the squirrel for you - when you've found a butcher that stocks it!

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Serves: 4 as a starter

Prep: 10 min
Cook: 3 hrs

Ingredients
1 Onions, chopped
1/2 tsp Black peppercorns
3 Bay leaves
1 squirrel, prepared for cooking (see Cook’s note below)
4 soft flour tortillas
1 Cucumber, peeled and sliced into sticks
4 Spring onions, halved lengthways
1 handful Watercress