Once you have caught your grey squirrel what to do next? At present there are some pockets of red squirrels left in Scotland, Anglesey and the Lake District. Apart from these, there are few left in the wild. A once controversial solution offered by some of the preservation bodies and a few MPs … recipes. Grey squirrel is available from some game butchers, either whole or portioned. A friend of mine, Robin, mentioned yesterday that a restaurant near Morpeth in the North East serves squirrel curry.
For years rabbit and wood pigeon have been hunted for the duel purpose of pest control and food, so why not the grey squirrel? The country economy is often bouyed by this kind of activity and it is the incentive for some of the hunters. Should some of the quangos get there way then sales of wood pigeon by shooters would be unlawful. Would there be any incentive for shooters to help out the farmers, as they do now, if an income stream is cut off?
Once you have a prepared squirrel, what can you do with it? Squirrel is a fairly dry meat like chicken or rabbit, but probably best to think of rabbit in terms of the relative anatomy. The main portions are the legs and the saddle. All of this can be casseroled or stewed. A real restaurant dish would be bone the saddles, stuff with leg meat and trimmings etc. Wrap in parma ham and tie. This can be cut into slices and pan fried.
If you want something quick and easy, then there is Southern Fried Squirrel. Legs and portioned saddle is floured, dipped in egg, rolled in breadcrumbs (or your own propriety coating) and then deep fried. You could even go as far as curing this and hot smoking on the barbecue.
Is grey squirrel meat the ethical award winner? It is free roaming, naturally fed and a pest species, so maybe not far off the mark. The only downside with grey squirrel is that it is believed to be higher in cholestorol.