CHRS: CP437 2   
   MSGID: 1:18/200@fidonet 668b9dfa   
   PID: MBSE-BBS 1.1.0 (Linux-x86_64)   
   TZUTC: -0500   
   TID: MBSE-FIDO 1.1.0 (Linux-x86_64)   
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Roasted Squirrel   
    Categories: Game, Pork, Wine, Dairy, Chilies   
         Yield: 2 Servings   
       
         2    Average-size squirrels; skin   
              - off cleaned and beheaded   
              Streaky bacon to wrap the   
              - tree rats   
         2 lg Sweet onions; sliced thick   
      
   MMMMM--------------------------MARINADE-------------------------------   
         6 cl Garlic; peeled   
       1/2 c  Rosemary   
       1/4 c  Sweet paprika   
         1 tb Dried mint   
       1/4 c  Lemon Juice   
         1 c  Plain yoghurt   
         2    Chilies; fine chopped   
       1/2 c  Olive Oil   
         1 pt Dry red wine   
       
     Mix the marinade ingredients in a blender and pour over   
     the squirrels, coating well inside and out. Use a skewer   
     or knife point to put a few holes in the meaty parts to   
     allow the marinade to penetrate the meat. Marinate at   
     least eight hours, preferably overnight.   
        
     Wrap the marinated squirrels in the bacon, securing it   
     with toothpick or thin skewers.   
        
     At this point you may spit roast the squirrels, placing   
     the thick-sliced onion in the drip pan under the spit of   
     your electric rotisserie. Baste the meat fairly often as   
     it cooks and turns.   
        
     Roast peeled new potatoes, baby carrots and large button   
     mushrooms to the side of the grill.   
        
     Or, you may pan roast the the squirrels in a slow oven   
     (325ºF/160ºC) for 3 1/2 hours. After 2 1/2 hours place   
     peeled new potatoes, baby carrots and some large button   
     mushrooms around the meat. Return to the oven for 1/2   
     hour. For the last half-hour pour all but 1/2 cup of the   
     marinade over and raise the oven temperature to   
     425ºF/220ºC.   
        
     Rest the cooked squirrels for ten minutes, then serve   
     with the veg and onions that have cooked with the meat.   
     Add the reserved marinade to the pan juices and thicken   
     with arrowroot, potato starch or cornflour.   
        
     Serve the thickened marinade as a gravy.   
        
     Serves two well   
        
     Uncle Dirty Dave's Kitchen   
       
   MMMMM   
      
   ... Remember the seaweed is always greener in someone else's lake.   
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