[Regia-NA] OT- Cooking squirrels

[Wulfhere se Treowryhta]

OK, I'll bite. Does it taste just like chicken? Probably not. How much 
meat can you get from the little pests? About two years ago I decided I 
could probably save some money on the grocery bills and save my 
expensive perennials if I ate the rabbits that chomped and chewed 
whatever they could reach. You know, I haven't seen one since. How do 
you hunt the things? Seems to my experience on the roads that they 
aren't smart enough to know they're dead.


On Tuesday, October 7, 2003, at 12:01 PM, Chris Boulton wrote:

> 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.
>
>
>
>
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