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In this week’s installment of green-living website Grist‘s “Protein Angst” series: eating squirrels. It’s a subject that we covered way back in 2008 (in an essay by Steve Rinella and a squirrel-cooking tutorial), but it just keeps coming back. The benefits are many, as the Grist piece points out, and drawbacks are few. Among them: you need a gun and a sharpshooter’s eye (or a squirrel-hunting friend), they’re easy to turn tough if you don’t know how to prepare them, and you can’t eat the brains.Al rodente: Could squirrel meat come back into vogue? | Grist.
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