Posted on 01/08/2009 1:19:30 PM PST by presidio9
RARE roast beef splashed with meaty jus, pork enrobed in luscious crackling fat, perhaps a juicy, plump chicken ... these are feasts that come to mind when one thinks of quintessential British food. Lately, however, a new meat is gracing the British table: squirrel.
Gamekeepers like David Wiggins, and others in England, hunt more gray squirrels to save the reds. Though squirrel has appeared occasionally in British cookery, history doesnt deem it a dining favorite. Even during World War II and the period of austerity that followed, the Ministry of Food valiantly promoted the joys of squirrel soup and pie. British carnivores replied, No, thank you.
These days, however, in farmers markets, butcher shops, village pubs and elegant restaurants, squirrel is selling as fast as gamekeepers and hunters can bring it in.
Part of the interest is curiosity and novelty, said Barry Shaw of Shaw Meats, who sells squirrel meat at the Wirral Farmers Market near Liverpool. Its a great conversation starter for dinner parties.
While some have difficulty with the cuteness versus deliciousness ratio that adorable little face, those itty-bitty claws many feel that eating squirrel is a way to do something good for the environment while enjoying a unique gastronomical experience.
With literally millions of squirrels rampaging throughout England, Scotland and Wales at any given time, squirrels need to be controlled by culls. This means that hunters, gamekeepers, trappers and the Forestry Commission (the British equivalent of forest rangers) provide a regular supply of the meat to British butchers, restaurants, pâté and pasty makers and so forth.
The situation is more than simply a matter of having too many squirrels. In fact, there is a war raging in Squirreltown:
(Excerpt) Read more at nytimes.com ...
Eddie stopped eating squirrels when his doctor told him they had too much cholesterol.
In before ‘they taste like chicken.’
Are these "hunters" employees of the queen? Mere serfs can't be allowed any weapons capable of taking down a squirrel.
Did Mike Huckabee sponsor this thread? *LOL*
Brits allow generous usage of the .22LR rifle and you can buy a suppressor IN STORES, WITHOUT GOOBERMINT APPROVAL.
Now here is an article worthy of the NY Times. The pros and cons of rodent eating.
They don’t taste like chicken, but they do have a great flavor just broiled with a little salt and pepper! My older brother used to shoot them in the head, to avoid harming the meat with a lead bullet.
Mikee is leavin money on the table!<p.He could be over in “Jolly Olde” sellin Uncle Mike’s Squirrell Cooker/Popcorn Popper!
Take your fake gun and lean it up against a tree that you know the squirrels can see.
Walk back up the trail, then return to the same area by a different path perpendicular to where the squirrels are.
Start picking them off while they are staring at the fake gun.
You can probably pick up half a dozen to a dozen in one short session that way.
Do a quick cleaning in the forest before leaving lest the meat be contaminated by the guts.
Time to eat up~
I’ve heard similar recommendations made for beavers.
4 Squirrels, cut up
2 T. butter
¼ cup olive oil
salt and pepper
2 cloves garlic crushed
½ tsp. Rosemary
1 cup dry white wine
1 cup chicken broth
1 T chopped parsley
2 cups sliced mushrooms
Saute squirrel in butter and oil until lightly browned. Add salt and pepper to taste, garlic, rosemary, wine and broth, simmer until nearly done, turning often. Add parsley and mushrooms. Cook five minutes. Serves four.
Beat me by THAT much...
Don’t vacation in the UK.
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