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The Pub honors its squirrel neighbors with dining event
By Erin Prah
Published Jan. 26, 2010. 126 views

Squirrel Appreciation Day will be celebrated in the Pub in the Sarratt Student Center today until 9 p.m.

The special day, organized by Dining Service, is designed to honor the squirrels that frequent the terrace of the Pub, who, “literally steal the fries right off your plate,” said Julie Crider, marketing coordinator at Dining Services.

The Pub’s “honorary squirrel meal” will be chicken tenders and french fries and a free fountain drink with purchase of the squirrel meal, according to an event flier.

Free peanuts are the centerpieces of every table in the Pub today.

Armed police swooped on woodland near the Northwood NATO base this afternoon after “men with guns” were spotted skulking within.

Gun-toting officers, however, found only a pair of outdoor enthusiasts enjoying an al fresco meal of baked potato and flame-grilled squirrel.

Police were called at about 1pm after the men were seen by a member of the public, carrying a gun and acting suspiciously.

Hertfordshire Constabulary explained that because of its proximity to the military base, in Sandy Lane, the incident had to be treated with the utmost seriousness and an armed response arranged.

The shocked pair were not arrested as they were in a public space and had committed no crime.

Interesting news item lol! Who would of thunk? Anything is possible.

Squirrel meat has become more popular in recent years
A butcher from Walton says squirrel meat is becoming increasingly popular with his customers.

Henry Atwell sells around ten squirrels a week from his shop but can’t enough of them from his local gamekeeper.

He says customers first try them out because of the novelty factor but keep coming back for more because they like the “nutty” flavour of the meat.

Each squirrel sells for £2.60 and he recommends making soup out of them, or using them for pies and casseroles.

Henry has been selling squirrel meat for the past two years at his shop and at local farmers’ markets.

“To start with, customers try it through novelty, but they come back and buy more of them.

“It’s growing in trade and they seem happy with it.

“Squirrel tastes similar to a rabbit; some people say they taste a bit nutty but I don’t know if it’s in the mind.”

Squirrel meat is considered to be healthy to eat because it is high in protein and low in fat.

Squirrel Stew is an excellent winter dinner feast recipe and you will always have left overs to munch on during the week.

Here are a few of my favorite squirrel recipes:

SQUIRREL RECIPES

Country Style Squirrel

Ingredients:

2 squirrels, cleaned and dressing
Salt
Pepper
Flour to dredge
Butter
Water

Directions:

Cut squirrel into serving pieces. Shake in a paper bag containing flour, salt and pepper. Dredge well. Fry in butter in skillet until golden brown. Remove squirrel from skillet, and pour off all grease, except a tablespoon. Add water and bring to a boil. Turn on low heat. Cover and cook about 1 hour or until the meat leaves the bone.

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Fricasseed Squirrel

Ingredients:

1 squirrel, dressed and cut into 6 or 7 pieces (rabbit also works well)
1/2 c. flour
Salt and pepper
3 slices of bacon
Instant meat tenderizer
1/2 med.-sized onion, chopped or sliced
1 1/2 c. chicken broth (reconstituted from dried soup of bouillon, according to package directions)

Directions:

Sprinkle meat liberally with tenderizer and set aside. In a medium or large skillet, fry bacon until crisp; remove and drain. Salt and pepper pieces of squirrel to taste; dredge in flour and brown quickly in hot bacon fat. Reduce heat and add onions; cook until tender but not brown. Stir in crumbled bacon and chicken broth; cover and simmer over low heat until the meat is tender (about 1 hour). Serve over a bed of steaming rice. This will serve 3 or 4 persons with normal appetites – or 2 young hunters.

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Fried Squirrel

Ingredients:

1 squirrel, cut up
Flour
1 c. water

Directions:

Roll squirrel in flour. Fry in deep fat until golden brown. Pour off excess fat. Add water. Cover; bake at 350 degrees until tender, adding additional water, if necessary.

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Honey-Cider Squirrel

Ingredients:

2 young squirrels, dressed whole and halved
2 crushed bay leaves
1/2 c. thick honey
1 pt. apple cider
1 tbsp. cornstarch, mixed with 2 tbsp. water

Directions:

Wipe squirrel halves dry and lay on broil rack. Coat completely with honey. Broil about 6 inches from heat for 8 minutes. Turn, coat again with honey, and broil 8 minutes more. Transfer to large, shallow baking dish or bottom of roaster. Pour in the cider and add bay leaves. Place in preheated 350 degree oven and roast for 1 hour or until meat is well down. Transfer to serving platter and keep warm. Strain pan juices into saucepan over medium heat thicken with the cornstarch mixture. Serve on side.

Servings: 4

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La Cajun’s Squirrel Stew

Ingredients:

4 squirrels, cut into pieces
1 c. chopped onion
4 cloves garlic
1/2 c. burgundy wine
1 tbsp. chopped parsley
1 tbsp. flour
1 stick butter
1/2 c. chopped green bell pepper
1 tbsp. Worcestershire sauce
1 tbsp. chopped onion tops
4 oz. or more mushrooms
Tony’s creole seasoning:

Directions:

Cut each squirrel into 8 pieces. Season with creole seasoning. Melt butter in a Dutch oven and fry squirrel pieces until browned all over (and starts to stick to the pot). Add a cup of chopped onions, 1/2 cup of bell peppers and 4 cloves of garlic. When vegetables are soft, add a small amount of cold water and Worcestershire sauce. Cover pot and let simmer one hour. Stir well, add 1/2 cup wine. Cook until tender. Add flour to mushroom liquid, onion tops, parsley and mushrooms. Cook 5 minutes. Combine with squirrels. Serve over rice.

Servings: 8

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Ozark Squirrel with Mushrooms

Ingredients:

1 squirrel, cleaned, dressed and disjointed
1/3 c. flour
1 tsp. salt
1/4 tsp. pepper
6 strips bacon, diced
1 clove garlic, minced
1 tsp. thyme
1 tbsp. tomato paste
2 c. chicken broth
1 c. mushrooms, sauteed in butter

Directions:

Dredge squirrel in seasoned flour. Cook diced bacon over moderate heat and remove browned bits. Saute squirrel in bacon fat until browned on both sides. Add garlic, thyme, tomato and chicken broth. Cover and simmer about 1 hour or until tender. Serve with sauteed mushrooms, grits and green salad.

Servings: 2

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Squirrel Fairfield Stew

Ingredients:

2 squirrels
3 qt. water
1 lg. onion, minced
2 c. dried lima beans, soaked
1 can cream style corn
1/2 lb. butter
1 tbsp. salt
1/2 tsp. pepper
1 lg. potato, quartered
1 (#2) can tomatoes, sliced
4 tbsp. sugar

Directions:

Disjoint squirrels and place in deep kettle with water, onion, lima beans, corn, 1/4 pound butter, 1 tablespoon salt, 1/2 teaspoon pepper, and any other of your favorite seasonings. Cover and simmer 2 hours. Add potatoes, tomatoes, and sugar. Simmer 1 hour longer. About 15 minutes before stew is finishes, add another 1/4 pound butter

Servings: 4