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The Review - FOOD AND DRINK - Cooking with CLARE
Published: 19th August 2009

Squirrel Jambalaya
It was one of Elvis’s favourite dishes so how can we poo-poo this idea?
Careful how much chilli you add and don’t rub your eyes after handling without washing your hands. Rabbit will do just as well. Serve with a winter style salad.

Ingredients
Serves 4
1 squirrel, cut up into small joints
1 onion, peeled and chopped finely
1 clove garlic, peeled and crushed
1 red chilli pepper, deseeded and chopped very finely
1 tbsp olive oil
50g chorizo sausage, cut up small
1 celery stalk, washed and chopped finely
1 red pepper, deseeded and chopped finely
1 teasp turmeric
225g white rice,
15 fl oz water or chicken stock
Salt and freshly ground black pepper
Handful cashew nuts, chopped
Squirt of Hot Pepper Sauce, optional.

Method
Put the squirrel, onion, garlic, chilli, oil and chorizo sausage into a large heavy-based saucepan and fry gently for about 10 minutes to soften the onion and infuse the flavours. Add the celery and red pepper and cook for a further five minutes. Now add the turmeric, white rice, liquid and salt and pepper. Stir and bring to a simmer.
Cook gently for about 15 minutes adding water if necessary if it is drying out.
The final consistency should be a moist rice dish. Add the cashew nuts, pepper sauce and check seasoning.
Serve hot.

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