Squirrel burgers

Squirrel burgers

For two burgers

Ingredients

• • 3/4 squirrels (minced)
• • Pork or turkey mince

Method

1. I used a number 10 grinder to mince the squirrel meat and then soaked it in milk for a few hours. Soaking the mince overnight is even better, though, as supposedly, this reduces the gaminess of the meat by removing some of the blood.
2. Drain the squirrel mince, mix with the pork or turkey mince and season well. Divide and press into burger rounds and chill. Add any extra seasoning to your taste. Cajun spices work well but salt and pepper is fine.
3. Griddle the burgers to a core temperature of 75°C. Serve with bacon or jam.