The Dining & Wine section of the New York Times has a profile of author Steven Rinella’s dinner party. Steven wrote “The Scavenger’s Guide to Haute Cuisine” which I haven’t read but maybe I’d like to were I able to snag it from a friend somehow. He traps and serves various urban wildlife types: the aforementioned Brooklyn squirrels ended up in little pot pies accompanied by rabbit wellington. Too much pastry for me, but to each his own.
I used to know a Georgian anthropologist some years ago who, over a highish number of beers told a story about the lower end of the squirrel consumption spectrum. He described the method for preparation of a ‘squirrel frappe,’ which consisted of trapping and blending a live squirrel, then straining the results through a cheesecloth. Of course you’d drink immediately before the all the vitamins went putrid. I have no particular first hand experience that would give me reason to believe such a story, and the only non-dead-link contribution Google can make is one maybe-or-maybe-not-crazy-in-a-good-way lady using the phrase last month in a chipmunk bashing post.
The take home lesson here is that squirrels are quick little buggers and don’t got much meat, so enjoy with whatever cuisine’s relative to your station in life if you actually manage to catch one. And let us know how it goes.