So, Jason, my other half was driving along one of the many country lanes we have in beautiful West Dorset, when the car coming towards him knocked down a squirrel. He stopped and as the squirrel was most definitely dead and not at all squashed (technical term:) he brought it home to me where we enjoyed squirrel legs as a delightful nibble with a glass of dandelion wine. If I get a squirrel again I think spicy peanut satay is the way to go. ...The squirrel was very fresh and I started skinning it as I would a rabbit. As I was doing so I realised that the back legs were where the meat was and as I was in a rush I concentrated on those.
I flash fried the back legs in olive oil and garlic, then seasoned with salt and pepper. Not adventurous I know, but I wanted to get an idea of the flavour of the meat. The legs tasted like fatty free range chicken. Not bad at all and if I get another opportunity in the near future I think squirrels a goer. It’s a bit fiddly for not much meat but if you like to explore new wild food and like a bit of meat then it’s worth it. Hey and frankly it good protein for free. Just make sure,that if you do acquire a squirrel then you know what enviroment it's been living in. A squirrel from an inner city park that had been feasting from the bins would proabbly taste revolting.
P.SI've heard rumours that certain Chefs in the New Forest have squirrel in their menu. And in deepest darkest suburban Surrey my in-laws have bought it from their local butchers for the princely sum of £5! Squirrel’s on the up!
