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Squirrel is an unusual choice for a meaty ragù sauce, but when braised for several hours until tender the meat has a wonderful taste – all the proof you need that we should be eating more of this affordable, sustainable and invasive species!
This recipe sees the squirrel ragù paired with thin sheets of celeriac and a crunchy breadcrumb topping, finished with grated cheese. You can buy squirrels from specialist butchers or online.
Grey squirrel ragù with celeriac lasagne