Eww eww eww.
But, God bless ‘em, the New York Post did a squirrel taste test:
DeGroat says he might be a little hesitant about eating squirrel because of the mixed messages.Not that he’s squeamish. He explains that he skins squirrels, pulls the fur off, then guts and cleans the animal. Then he puts it in salt and lets it sit overnight.”I boil it in water and then toss it in a pan,” DeGroat said. “I serve it with rich or mashed potatoes. I like my squirrel with barbecue sauce, garlic, mustard and ketchup,” he said. “It’s not a whole lot of meat. You have to put three or four squirrels together for a good meal.”Mayor Joanne Atlas of Ringwood, where more than half of the Native American population dines on squirrel, offered a recipe that included salt, pork, lima beans, onion, ears of corn, tomatoes and butter.”You have to skin it first and cut off its tail and its head,” said Atlas, who borrowed her recipe from Robert W. Pelton’s Colonial-era book, “Historical Christmas Cookery.” “You have to clean it and gut it and prepare it like rabbit.”
Eww eww eww.
But, God bless ‘em, the New York Post did a squirrel taste test:
