A delicious dinner party dish with most of the preparation done in advance…
The first thing to note is your squirrel must be young – this can be checked by looking at the teeth, the older the squirrel the longer the teeth and the yellower they get. They need to be cooked for a long time to ensure they become tender. One squirrel is fairly large will feed two people.
This slow cooked extremely tasty dish is devised by Tom Blake of The White Hart Somerton
Harissa spiced partridge with fragrant spiced potatoes and squash