Squirrel and Summer Veg

Serves 2

2 squirrel
4 cloves of garlic
4 sticks of rosemary
1 small onion diced
1 small carrot diced
1 small glass of white wine or cider
250ml chicken/rabbit stock

Garnish:-
100g runner beans
50g peas
50g broad beans
50g wild mushrooms

Cut squirrel into small pieces (legs, arms saddle) discard rib cage and season meat.
Colour meat all over in a hot pan, add the garlic cloves, diced onion and carrot. Fry until veg is lightly coloured.
Add wine or cider to the pan and cook until the liquid is reduced by half.
Add the stock and half of the rosemary and cover and simmer on a low heat for 30-40 minutes.

While squirrel is cooking, slice the runner beans and shell the broad beans. Bring a small pan of water to the boil add a little salt.
When the squirrel is done remove pan from heat and take the meat from the liquid and put to one side and cover to keep warm.
Add peas, broad beans and sliced runner beans to the boiling salt water and boil for two minutes and then drain.
In frying pan cook wild mushrooms until softened then add peas and beans and briefly fry.

Season with pepper and salt if needed and serve squirrel over the veg and enjoy.