You won’t need me to tell you that when grey squirrel numbers rise, red squirrel numbers tumble. Happily, you can do your bit by eating the enemy. In addition, responsible harvesting supports wider conservation efforts, as recognised by organisations such as The Wildlife Trusts and Forestry England.
This squirrel recipe nearly cost me my relationship. With limited game in the freezer, I needed something quickly. Then I had a great idea. Why not despatch some of the fat squirrels in the garden?
That evening, as the sun was going down, I glanced out of the back window and saw a lovely, plump-looking squirrel standing on a branch.
From garden cull to kitchen table
Excellent, I thought, as I darted to get my air rifle. I quietly opened the door enough to poke the barrel through and rested the forend on my knuckles, which were grasping the door frame. I dropped the crosshairs right behind the ear and fired. The squirrel dropped like a stone.
I gutted and skinned it, then rinsed the carcass and began my prep. When interrogated on the squirrel’s provenance, I was given away by my father-in-law, who had watched from an upstairs window. He liked the idea of the squirrel cull, but I still got a slapped wrist.
I’ve made barbecue rabbit bonbons, so I was sure this would be good. I prefer squirrel to rabbit as it has a nuttier taste (believe it or not), but the meat yield is low.
I used a barbecue sauce, but other flavours could be used – even curry. This recipe makes four pulled squirrel bonbons per squirrel and I would recommend using three squirrels to make the task worthwhile.
