Wondering how to spice up your dinner routine? Well, here's a thought:
The endangered red squirrel has a foul gland next to the kidney which ruins its taste. The greys, however, are sweet and succulent. You need four per person - not because they are particularly small, but because they are surpassingly delicious, redder and more gamey than rabbit, but less pungent than muntjac or hare.
The squirrel should be skinned and eviscerated. You should leave the head on, not only because the cheeks are a special delicacy, but also because it serves the same ornamental function as the head of a sea bass or a woodcock. Don't take out the eyes, but leave them to cloud over like opals in the heat of the fire. Marinate the squirrel for a few hours in olive oil, with salt, pepper and a squeeze of lemon juice; then skewer the length of its body and grill on both sides.
Methinks this recipe didn't come from the PETA cookbook....
