Quote:
Originally posted by Sparklehorse
Squirrel is being served at fine restaurants in London:
NY Times article here
Scented with garlic, it was fork-tender, no more gamy than a guinea hen and quite delicious in its juniper-flavored gravy.
"We get the animals from a supplier in the West Country, and the public reaction has really been quite positive," the chef, Craig James, told me. "They're shot primarily to protect songbird eggs. Their furs go to be made into hats and gloves."
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Not bad. More like duck than chicken though. Back in the day, our proper method was to hang them from the top of the garage with a coat hanger and try to peel the skin off in one piece (a la the apple in Sleepless in Seattle).
FYI, that is one of the reasons I no longer eat meat, unless of course it is blended into a creamy hot dog shape and purchased from a Zagat rated hot dog establishment. I believe CNN calls this condition being a "flexitarian".
