Via the New York Times article “Saving a Squirrel by Eating One“…

These days, however, in farmers’ markets, butcher shops, village pubs and elegant restaurants, squirrel is selling as fast as gamekeepers and hunters can bring it in.

“Part of the interest is curiosity and novelty,” said Barry Shaw of Shaw Meats, who sells squirrel meat at the Wirral Farmers Market near Liverpool. “It’s a great conversation starter for dinner parties.”

Wow.  I guess that explains the Cajun Squirrel flavored potato chips.  If you’ve eaten squirrel meat or the chips, please leave us a voicemail for the Blue Shotgun Radio segment  at +1 317-565-4250.

Over in the U.K. there’s a new potato chip flavor from Walkers…Cajun Squirrel (as well as Crispy Duck & Hoisin and four other somewhat odd flavors).  I doubt we can easily land a bag of these here in the United States, but if you’ve had them, we’d love to hear your thoughts.

Squirrel Dish
c/o: Surge Bucket Media
P.O. Box 78306
Indianapolis, Indiana 46268
USA

voicemail: (317) 565-4250

And check out this good overview via The Guardian.

Via EDP24…

TV chef Marco Pierre White…came to the Somerleyton Estate, near Lowestoft, to create an original dish from local produce for his new series, Marco’s Great British Feast.

He said: “I was surprised to discover that squirrel is considered a delicacy in certain parts of the UK and quite widely eaten. Having tried it I can see why.

“We tend to be squeamish about eating this small mammal but, when you think about it, it’s no different to eating rabbit.”

The meal – squirrel with walnuts – was cooked in the kitchens at the estate’s award-winning Fritton House hotel where the fruit of the day’s shoot was also made into a squirrel and mushroom pie.

Oh, you’re killing me guys…

A PROFESSIONAL forager from Kent is to front a new BBC show called Roadkill Café.

Fergus Drennan will use the programme to promote mown-down foxes, rats, hedgehogs, badgers and squirrels over processed food.

Mr Drennan, who describes himself as a “vegetarian who eats roadkill”, runs a company called Wild Man which sells fresh mushrooms, nuts, berries and weeds.

Eating roadkill, said Mr Drennan, is acceptable because “it’s not been killed on your behalf”.

He added: “It’s not factory farmed or pumped full of antibiotics. It is fresh, local, seasonal and nutritionally rich.”

The series will be screened on BBC Three next year.

Via kentnews.co.uk

I suddenly have the urge to voluntarily hurl…

On Thanksgiving why not enjoy some delicious squirrel stew with the Swedish Chef?