Wednesday, January 7, 2009

When venison is too bothersome

This is an article from the NY Times, pertaining to the trendy human consumption of grey squirrels in Britain. See, the native red squirrels are being decimated by the robust, disease-carrying grey squirrels from the New World. So, the locals have taken to eating squirrel - apparently much like rabbit, though dependent on time of year - fat or lean? - and the diet of each squirrel. Nuts and mushrooms sounds a little better than dumpster garbage and peanuts, in other words...

YOU ARE WHAT YOU EAT. Let's not forget that. Put down the Big Mac, pick up an organic free-range acorn-fed squirrel, supplemented with morel mushrooms, pecans, beetle grubs, quail eggs, and pea shoots.

Braised and served with...roasted acorns and grubs, toasted pecans, sauteed morel mushrooms, quail eggs and fresh pea shoots. Just kidding.

I'd have a hard time eating squirrel, because they're adorable little monsters. But if there was a squirrel problem, I guess I would try it. Shoot for the head, don't eat the brains! I'd want summer squirrel, not winter squirrel - unless I was starving and needed to eat pure blubber. Like they do in the arctic - arctic squirrel! Sqwerl.

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