• Posted by Califia Suntree on July 23rd, 2008, 12:37 PM

    If Steve Rinella’s piece about squirrel hunting inspired you to nab one for yourself (how you go about it, I won’t ask), here are step by step instructions for how to grill the critter. The delicate flavor of the meat pairs nicely with herbs, garlic and lemon. But long marinating and slow cooking are key to moist and tender results (rather than mountain-man-worthy squirrel jerky.) Your reward is flavorful, mild, low-fat meat, akin to rabbit. And, possibly, less competition around the bird feeder.

    [Note: In January 2009, the New York Times reported that squirrel cookery has nearly become a patriotic duty in Britain–to save the native red squirrels, gray squirrels are being turned into paté and appearing on the country’s poshest restaurant menus.]


    Slideshow and instructions after the jump.


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