What To Make With Squirrel | Squirrel Recipe | Field to Fork | Schöffel Country

Squirrel might not come up on menus often, but should you come across it, would you choose it? James Goss, Master Chef at Rutland pub The King’s Arms Inn, uses grey squirrels in his cooking.
Greys are an invasive species and a natural pest in this country and by eating them, it’s helping the native red squirrel population. Squirrels are also wild, you probably see a few each day on your travels, so you know that when it comes to provenance, they haven’t been shipped very far to reach your plate! The meat is also healthy, nutritious, very low in fat and particularly delicious in a pasty. If you are wondering how you can source your own squirrel, start by asking at your local butchers. James demonstrates a straightforward squirrel pasty recipe, so once you have sourced some grey squirrel, perhaps you could try if for yourself.
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Enjoy the fabric of the countryside.

[@jeremyblackwater439]

That looks pretty good. I’m a squirrel hunter here in the U.S. 👍🏾

[@jeffersonfreet]

beautiful and great representation of how squirrel can be cooked

[@smirking8457]

those look really delicious

[@rtcoleman3626]

I love squirrel I could eat it everyday

[@firefieldandfork]

That looks delicious. I’ll try that with the next squirrel I get.

[@maxmorris7025]

Watching this in America. Odd hearing how our grays/greys are hurting the Eurasian Red. Over here we have your reds out competing our grays.