"Kate Connally" > wrote in message
...
> modom (palindrome guy) wrote:
>> Eating squirrel meat is on the rise in Britain:
>> http://www.nytimes.com/2009/01/07/di...tml?ref=dining
>>
>> "While some have difficulty with the cuteness versus deliciousness
>> ratio — that adorable little face, those itty-bitty claws — many feel
>> that eating squirrel is a way to do something good for the environment
>> while enjoying a unique gastronomical experience.
>>
>> "With literally millions of squirrels rampaging throughout England,
>> Scotland and Wales at any given time, squirrels need to be controlled
>> by culls. This means that hunters, gamekeepers, trappers and the
>> Forestry Commission (the British equivalent of forest rangers) provide
>> a regular supply of the meat to British butchers, restaurants, pté
>> and pasty makers and so forth.
>>
>> "The situation is more than simply a matter of having too many
>> squirrels. In fact, there is a war raging in Squirreltown: invading
>> interlopers (gray squirrels introduced from North America over the
>> past century or more) are crowding out a British icon, the indigenous
>> red squirrel immortalized by Beatrix Potter and cherished by
>> generations since. The grays take over the reds’ habitat, eat
>> voraciously and harbor a virus named squirrel parapox (harmless to
>> humans) that does not harm grays but can devastate reds. (Reports
>> indicate, though, that the reds are developing resistance.)
>>
>> "“When the grays show up, it puts the reds out of business,” said
>> Rufus Carter, managing director of the Patchwork Traditional Food
>> Company, a company based in Wales that plans to offer squirrel and
>> hazelnut pté on its British Web site, patchwork-pate.co.uk."
>>
>> Let us contemplate the image of "millions of squirrels rampaging
>> throughout England," and shudder.
>> --
>> modom
>>
>> ambitious when it comes to fiddling with meat
>
> I would be willing to take some squirrels off their hands.
> They'd have to kill them for me, though. Then they could
> skin and clean them and freeze them and overnight them to
> me. I've been dying to make real old-fashioned traditional
> Brunswick stew with squirrels. Unfortunately I didn't learn
> about Brunswick stew until after my squirrel source dried up.
> My grandfather used to go hunting and would often bring back
> squirrels as well as rabbits. Since he died I don't know
> anyone who hunts and would be willing to share a squirrel or
> two with me. :-(
>
> Kate
>
> --
> Kate Connally
> “If I were as old as I feel, I’d be dead already.”
> Goldfish: “The wholesome snack that smiles back,
> Until you bite their heads off.”
> What if the hokey pokey really *is* what it's all about?
>

How about Raccoons? I have 4 local ones I can send you