Monday, May 12, 2008

The Other Grey Meat

In a Guardian article titled The ultimate ethical meal Caroline Davies reports that some folks in Great Britain are eating themselves stupid on gray squirrel which, she says, tastes like a cross between duck and lamb (Too bad they don't look like crosses between ducks and sheep. Now that'd be amusing.) Having eaten gray squirrel myself, I agree with her partial description of their flavor. However, if she wrote the article to encourage people to eat gray squirrel in an effort to reduce Britain's population of this American import she may be disappointed. Most people quail at the thought of eating rodents.

But then on the other hand, perhaps if a gifted British chef does a bang up job on presenting dishes of gray squirrel to the public they will go for it. As these photos of cooked rat and guinea pig show, presentation is very critical to a diner's acceptance of food proffered

5 comments:

Deborah Dowd said...

Until now,I don't think I have ever seen a blogpost that made me gag! I guess I am not cut out to work with Bourdain!

Gary Allen said...

I've also eaten squirrels -- lots of them -- but I wouldn't describe their flavor as like "duck and lamb." Squirrels are much leaner than either of them. The texture is firm and chewy (like rabbit) but smooth, smoother than rabbit.

Perhaps squirrel should be pushed as a low-fat meat. Ergo (unlike the photos of other rodents), I recommend moist cooking methods, because the meat is so lean.

Linda said...

At least the rat was cooked, skewered, and grilled. I wonder what the seasonings were.... Do you think it was brined, being so lean and all....

Bob del Grosso said...

Gary
Me having eaten squirrel but once, I happily defer to your estimation of their flavor.

Linda
I doubt it was brined, it is after all a rat for Ch--st's sake.

Linda said...

I was just kidding... In Highlands New Guinea they just stuff it in some bamboo and cook it, sort of, one has to watch out for the raw sections....