Squirrel and Cheese Croquettes
Serves
4
Prep Time
16 hours
Cook Time
5 mins
Serves
4
Prep Time
16 hours
Cook Time
5 mins
Crispy, golden, and packed with bold flavour—these aren’t your average croquettes. Slow-cooked wild squirrel meets oozy, melted cheese in a crispy, bite-sized package that’s perfect for sharing (or not). Each croquette is coated in crunchy breadcrumbs and fried to perfection, giving you a satisfying crunch before hitting that rich, meaty, cheesy center.
Earthy, tender squirrel meat brings a nutty depth, balanced by smooth, melty cheese and a hint of herbs. Think of it as pub grub gone wild—ideal for late-night snacking, party platters, or impressing your most adventurous foodie friends. Serve with a punchy dip and a cold beer for ultimate satisfaction.
Ingredients
| For the Squirrel | |
| 1 | Whole, Grey Squirrel, skinned |
| 1 | Onion, peeled and cut into quarters |
| 2 | Celery stalks, cut into 4 |
| 2 | Carrots cut into quarters |
| 6 | Pepper corns |
| 1/2 tsp | Seasalt |
| 2 | Bay leaves |
| 2 | Fresh thyme sprigs |
| 2 | Fresh rosemary twigs |
| Handful of | Fresh parsley |
| For the Croquettes | |
| 25g | Butter |
| 2 | Garlic, cloves,chopped |
| 50g | Plain flour |
| 250g | Milk |
| 120g | Squirrel |
| 100g | Mature cheddar, grated |
| 1tsp | Dijon mustard |
| 2tbsp | Double cream |
| For the Crust | |
| 2 | Eggs, large, beaten |
| 50-60g | Seasoned, plain flour |
| 140g | Panko breadcrumbs |
Equipment
| Slotted spoon |
slow cooking your squirrel for 12 hours. Enough water to cover it plus an inch, add your carrot, onion, celery, herbs and seasoning.
stock and reserve for later, pick the carcass clean, keeping the meat and discarding the numerous small bones.
in a medium saucepan and gently fry garlic. Stir in the flour and cook for 30 secs. Gradually add the milk, stirring constantly, and cook over a low heat for 5 mins until thick and glossy. Stir in the squirrel, cheese, mustard and cream, and season to taste. Cook for 1 min more until the cheese melts, stirring constantly.
bowl and cover the surface with cling film to stop a skin forming. Leave to cool, then chill for 4 hrs or overnight – the mixture needs to be very stiff to form the croquetas. Beat the eggs in a shallow bowl, put the flour on a plate and season well and half of the Panko breadcrumbs into a bowl.
bowl and cover the surface with cling film to stop a skin forming. Leave to cool, then chill for 4 hrs or overnight – the mixture needs to be very stiff to form the croquettes. Beat the eggs in a shallow bowl, put the flour on a plate and season well and half of the Panko breadcrumbs into a bowl.
of mixture in wet hands and roll between your palms. Roll each of the croquettes lightly in flour, then in egg before coating in breadcrumbs. Place on a baking tray lined with baking parchment. Use the remaining breadcrumbs to top up the bowl halfway through the coating process. Chill for 30 mins.
This the point to freeze your croquettes for an easy midweek treat.
saucepan one-third full with the sunflower oil and heat to 180C (or heat the oil in an electric deep-fat fryer or pre-heat your airfyrer). Do not overheat and do not leave hot oil unattended. Using a metal slotted spoon, lower 6 croquets into the oil and cook for 1.5 mins or until golden brown. Transfer to a baking tray lined with kitchen paper to absorb excess oil, and continue cooking the rest.
garlic mayo or sweet chilli jam for an insanely Wild snacking session whilst also doing the countryside a service!
These freeze brilliantly from stage 6, just defrost before frying.