Oh, PETA may roast me for this post.
Apparently Britain is enjoying a new delicacy available everywhere from farmers markets to butcher shops and even restaurant — squirrel. Or, more specifically, North American grey squirrel. Since arriving across the pond, the little rodents have taken over the turf of the native red squirrel population. British marketing campaigns have launched since to popularize squirrel as the hip entree in order to save the local species.
It's a commendable approach, really, rather than wasting the animals when they cull the population. Not a whole lot different than the extra deer tags passed out in this neck of the deer-packed woods.
Squirrel is available in Britain in such creative executions as "squirrel and hazelnut pâté." You can also dine on squirrel braised with bacon, porcini and shallot, or baked in pastry or even Peking-duck-style squirrel, and Spicy Squirrel Popcorn. Even Heston Blumenthal, with his three Michelin stars is preparing the rodent du jour.
I've confessed my rural roots and borderline road kill consumption. I would expect it could be passable with bacon — lots and lots of bacon. And it is certainly better than possum. But, who knows, maybe I should try it again, this time fixed by a three-star chef.