Posted on 11/27/2010 7:04:06 AM PST by decimon
Grey squirrels are ubiquitous in North America - scurrying across our lawns and up our trees, burying nuts and taunting our tantalised dogs.
Bright-eyed and bushy tailed, squirrels are cute, furry and, apparently, very edible.
The notion of stewed squirrel may not tempt everybody's taste buds, but in an age of tightening belts and financial severity, the humble abundance of the squirrel is causing some to reconsider its epicurean virtue.
American hunter William Hovey Smith, a self-described outdoor enthusiast, loves a spot of squirrel stew, made of course from critters he hunts himself.
"It is certainly a very American dish. We've eaten it since colonial days. In fact sometimes, during hard times, a lot of people primarily subsisted from squirrel meat, just for want of anything better," Mr Smith says.
(Excerpt) Read more at bbc.co.uk ...
If you skin possum and tan their hides its beautiful, but you need a lot to make a jacket. Never got that many.
That’s a good observation, Twinkie. It might be best to feed the squirrel brains to chickens first, and then eat the eggs that the chickens lay. It seems that fowls neither develop nor transmit encephalopathies like scrapie or mad cow disease.
Of course, scientists will probably find out just the opposite any day now . . .
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