Emerging Trend : Squirrel

Last night I watched a shocking segment on Dateline about the newest trend taking over the culinary scene in Europe ... Gray Squirrel.

According to Barry Shaw of Shaw Meats (located near Liverpool) , "Part of the interest is curiosity and novelty...it's a great conversation starter for dinner parties."

According to the Forest Commission (British Forest Rangers) it is simply a matter of controlling overpopulation. In the past century, gray squirrels were introduced from North America and they are much more violent and also carry a virus called squirrel parapox that is harmless to humans but has begun to wipe out the indigenous population of red squirrels (made famous by Beatrix Potter and cherished by all of Britain).

Back in 2006 a campaign was started called "Save our Squirrels" to help save the red squirrel population - their motto is "Save a red, eat a gray!" Crazy enough, the campaign started what is now a booming market for gray squirrel meat.

Taste Profile : savory dark meat, flavorful, sweet, and very tender when the animal is young.

Squirrel vs Rabbit : Squirrel is darker and greasier but flavor is equally delicate

Cooking Method: Older squirrels can be used for stews or confit but when you come across young squirrel meat you can prepare simply grilled on a charcoal fire, brushed with butter or olive oil, and a few sprigs of aromatic herbs to enhance flavor and fragrance.

Best Flavor Pairings: bacon, lemon juice, sour cream, arugula (and other bitter greens), earthy root vegetables (potatoes, turnips, celeriac), wild mushrooms, and horseradish sauce

Helpful Tips:

• cook squirrel meat longer than other traditional meats - it takes longer for wild game to become tender
• don't use a squirrel that was shot was in abdomen - meat can be tainted and cleaning them is too messy
• find out where your squirrel came from and if at all possible get one from the Midwest because the squirrels there eat lots of nuts and acorns and so the meat tastes best from that region.