Finely chop the garlic and bruise the juniper berries.

Cut the squirrels into joints to make them easier to brown.

Place the garlic and juniper in the casserole dish with the cider and squirrel joints, cover and leave to marinate in the fridge overnight.

Remove the squirrel from the marinade and dry with paper towel.

Chop the onions and celery and add to the frying pan with the bacon lardons.

Fry for about 5 minutes until softened.

Mix the salt and pepper with the flour and dredge the squirrel.

Add the oil to the frying pan if necessary over a medium to high heat and fry the squirrel until browned all over.

Transfer to the casserole dish.

Add any remaining flour to the pan and cook for a minute, scraping any residue from the bottom of the pan.

Pour in the marinade while stirring and bring to the boil for a few minutes before adding the stock and mustard

Pour the boiling liquid over the squirrel, add the tarragon and stir to combine.

Cover and cook in the oven for one and a half hours or until tender.

Stir in the crème fraiche or cream and check the seasoning just before serving.