Surely, along with rabbit, it's one of the most ethical, healthy way of eating meat - free range, natural breeding and almost fat free and very few "food miles"
I shot a lot on a vineyard i was working at and we never ate them, the owner said it was a weird taste which made me not fancy it.
So I'm happy to have tried it, but I shan't be rushing out to get more ;-)
I eat squirrel, its very tasty cooked in a coq au vin style. Not much meat on them so allow 3 for 2 people.
I don't think I would like to eat urban squirrels, they often look manky.
Be aware, they may contain nuts.
> Be aware, they may contain nuts.
Nice one :)
I have an archaeologist friend who needed to experiment skinning animals with flint (for reasons I never fully understood). The side effect of the experiment being that she had a lot of squirrel meat that she served us for dinner one evening.
It wasn't very memorable - fairly similar to rabbit and quite dry. I wouldn't go out of my way to eat it again, but wouldn't avoid doing so either.
I have a book with a Tomi Mier recipe for Chinese Crispy Squirrel.
It's not too bad, nowt to write home about though. The best I've had is BBQ'd on skewers with a peanut satay sauce for taste/irony.
I like rabbit, in a stew since they're just not big enough to provide really decent chunks of meat - rabbit steak is it? Guinea pig's pretty crap, so I reckon squirrel has got to be even rattier than that.
I presume the rabbits I eat are fattened on reasonably clean feed - the squirrels I'm thinking of are disgusting urban little creatures, and apart from them being tiny little rats with no worthwhile flesh, there's no way on earth I'd eat something fed on rotten MacDonalds, fag-butts and Special Brew.
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