[Regia-NA] OT- Cooking squirrels

[Chris Boulton]

Magnus wrote...
> We normally only have greys where I live.
> They are quite tough things to eat, even when stewed.

Stew them long and slow - just at the simmer, with a nice rich gravy with a
dash of wine in it, for at least two and a half hours, longer is better. It
can sometimes help to prick the meat thoroughly with a fork before cooking,
as if the membrane under the skin hasn't been fully scraped off after
skinning, it can seal the meat from the sauce resulting in it being tough
and dry.

Chris.