1 |
oven-ready squirrel, jointed on the bone |
or 4 |
pheasant |
or 2 |
chicken thighs on the bone |
or 1 |
small rabbit, jointed |
2 |
onions |
1 |
carrot, peeled and roughly chopped |
1 |
celery stick, roughly chopped |
2 |
bay leaves |
2 |
thyme sprigs |
1 small knob |
butter |
2 tablespoons |
extra-virgin olive oil, plus extra for drizzling |
1/2 head |
cauliflower, outer leaves removed |
2 |
rosemary sprigs |
3-4 teaspoons |
small capers |
1 |
garlic clove, peeled and very thinly sliced |
|
salt |
|
freshly ground black pepper |
4 slices |
good-quality rustic bread, toasted, to serve |