I wonder if quail are a good sub for dormice?
Too many small bones I would think, but why not?
I am going to try it with bunny meat next, bubnies and dormice are both gnaw animals (Nagetier) so perhaps that is a better fit.
Try guinea pigs next?
Got out the old boning knife and attacked a 1.5kg top leg (no shank) of Merino. With just 2 of us this Christmas, individual-sized rolled roasts seemed logical. Each roast is 250g (don’t ask me how I did that!), plus 250g of off-cuts to be ground for meatballs, and bone/trimmings for soup. Approx. 1/3 waste brings the cost to 23€ per kilo. Probably not worth the work.
Cri cri, had that in Peru.
I wonder how guinea pig holds up to squirrel?
Merino as in lamb? Looks very nice.
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For a touch of luxury try Chinchilla.
Actually there are a lot of beavers where I live…
Well as they say, eat a beaver and save a tree.
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I am having trouble not to write that I like eating beaver…
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I guess the 1/3 waste is the bone, no? Trimmings can be nicely used in other meat dishes to add flavour, and that bone is asking for 2 things: 1: roasted bone marrow with garlic and 2: a hungry dog 
Exactly…I take a sledgehammer to the thigh bone and use it and the silverskin, etc. for soup. The off-cuts are future meatballs, and the roasts form (generous) individual servings–hey, it’s Christmas. But with lammlachse (tenderloin/filet) at around 25€/kg., I’m not likely to do it again.
Rolled roast lamb with Port wine sauce, broccoli, white/wild rice, and Vichy carrots, before I added the parsley.
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This annual Christmas extravaganza is a labour-intensive affair. First, the mise en place: fennel, garlic, shallot, porcini, and celery are cut up. Next the little Canadian lobster is pulled apart and picked. Then come 900g of big Argentine red prawns (a happy find at a Lidl DE, where I spied a 2kg package!). Off with their heads and shells (total 800g with the lobster shell), which take a 15-minute roast at 200C, then a bath in 3 litres of water for 15 minutes to make a strong fumet, reduced to 2 litres. Meanwhile, veggies simmer “blanc” in a little butter, with tomato paste and sauce. Spices next: mustard seed, bay leaf, and peppercorns. Finally, the broth is added and it all simmers for 30 minutes. Strain out veggies, add 1/4 cup of cream and 1/2 cup of Calvados. Cut seafood into large chunks and add, cook 3 minutes. Serve with Pernod froth and sprinkled parsley. Alongside are ciabatta toasts with rouille made of roasted red pepper, saffron, garlic, lime, egg yolk, and EVOO, blitzed to the consistency of mayonnaise.
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Oh my word, that looks fantastic.
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Only these potatoes will do for Christmas dinner. Wish we could get Yukon Gold or Maris Piper, but we only have fluffy ones from DE (AT does not do fluffy tatoes!). Peeled and sliced 3mm thick and sloshed in a cup of cream with 60g grated Gruyére and parmesan mixed, then packed tightly into a terrine. It cooks tightly covered 30 min, then uncovered 30 min. More cheese goes on top, and it browns for 30 min. Every. single. year. Served with fork-soft filet steak, green peppercorn-Marsala glaze, and panned garlic spinach. Happy St. Steven’s Day.
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This is Markus Wareing’s recipe for salmon pithivier, really a tarted-up French fish pie–but I made some changes. It starts with a roux, with Sherry and strong fish fumet, lots of fresh chives (which still live on under the frozen ones in the garden), dill, and scallions. The salmon in 2cm cubes is added, and the whole is chilled in a bowl lined with smoked salmon. Butter puff pastry is rolled into two discs, one small and one large enough to cover the dome. Egg yolk washes are applied between chilling, then the characteristic swirl of cuts. It cooks on a hot pizza stone to keep the bottom crust crispy (and it does!). Cut in wedges, it’s a lovely change to the usual salmon dinner.
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Ok, thst has been added to the list.
By the way, since I now have mastered the fish 'n chip batter, I did us some prawns 'n chips.
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Oh yes, that looks great.
Do you mean Marcus Wareing the British chef? I have a couple of his books, I’ll have to look for that recipe as I love a good pithivier.