Ingredients
4 skinned gutted squirrels, feet removed;
8ml olive oil;
300g dandelion leaves;
300g young sow thistles;
100g young dock leaves;
150g hairy bittercress;
150g nettle tops;
3 medium onions;
100g wild chervil;
80g dill;
a few lemon balm leaves;
juice of one large orange;
pine nuts;
toasted sesame seeds;
dried apricots;
1 tablespn balsamic vinegar;
1/2 teaspn curry powder;
1/4 teaspn turmeric;
1/8th teaspn cinnamon;
1 small chilli;
salt and pepper
Method
Sweat the onions in the olive oil. Boil a pan of water, add dock leaves, sow thistle and dandelion leaves. Boil for 30 secs to 1 min. Strain and discard water. Add this, 3 cups water and all other ingredients to the meat pan. Cover and simmer for about an hour, stirring occasionally
Source: Fergus Drennan — Wild Man Wild Food