Do we all have problems with squirrels?

[Oscarman]

Looks a bit charred - maybe some cooking lessons are in order. Was there much meat on that little bugger?

What were you guys drinking (Phura?) - looks like some type of fizzy margarita.

[Marty]

That's not the actual pic, I pulled this one from the net. The one I ate was flipped upside down with 4 paws sticking up in the air. It was something else ! I nibbled a bit on it, but I was a bit horrified by what the dish looked like...I felt a bit like Dr. H Lector

[Oscarman]

....when in Peru......

[Marty]

That was exactly my thought too !

[nancy]

2 to 4 squirrels
1 cup consomme
1 cup white wine
1 finely diced onion
1/4 teaspoon rosemary
1 cup chopped parsley
1 teaspoon salt
1/4 teaspoon pepper
2 slightly beaten eggs
1 cup flour
1/4 pound butter
1 garlic clove
1. Bring consomme, wine, onion, rosemary, parsley, salt and pepper to a boil.
2. Cut squirrel into individual portions, place into the boiling liquid, cover, and simmer for 10 minutes.
Turn the pieces and continue to simmer for 30 minutes more.
3. Dip the squirrel pieces in the eggs, then dredge in flour. Let rest for 10 minutes, then repeat, dipping in egg batter and then into the flour.
4. Chop the garlic and brown in the butter until golden. Add the squirrel and cook over very low heat until
browned and tender, about 20-30 minutes.
5. Continue cooking the consomme mixture slowly until cooked down to about 2/3 cup. Serve with squirrel.

[Marty]

Thanks Nancy. I'm off to check the traps and the roads near our park. If that fails, then I'm off to some county roads. I assume an opossum will do just as well ?

[cb977]

You people are just KILLING me!!!

[nancy]

Well Marty, I think possum is a little greasier than squirrel - might want to parboil it for a bit first.
Ah, the glories of 'flattened fauna' - the wonders of the 'critter du jour'...
Just to continue grossin' out our other moderator - one of our orchid society members is from Eunice (LA) and always refers to armadillo as "possum on the half shell".
Now, doesn't that sound nice?
Bon appetit - Nancy

[Gongora]

Hi Nancy, here in Oz we don't have Sqirrel,we do however have a declicacy of equal flavour The Sulfur Crested Cockatoo, the early colonists (or as the English like to keep reminding us the convicts) would catch these wonderful birds throw them into a pot full boiling water with a bunch of stone's? When the bird was cooked they would throw it away and eat the stone's!!
Oh and Marty,I travelled around Peru in 2001.I also sampled the Guinea Pig and yours looked under done. As far as a beverage is concerned I tried the local brew called chicha before I found out how it was made, but thats another story.
Craig.

[Marty]

In Northern Peru (North of Iquitos) we were offered equivalent of chicha. There it is called masato. I read about it, so we only used it as a bait for butterflies :-)