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Fancy a Squirrel Pasty

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    Fancy a Squirrel Pasty

    I have read the many Squirrel threads on here so I had to post this one from today's Cornish Western Morning News...


    A diet of nuts and berries makes its meat sweet and moist and apparently it is particularly good in a fricassee with Cornish cream.

    The grey squirrel may not strike everyone as a delicacy, but in a Cornish food shop the bushy-tailed rodents are flying off the shelves faster than hunters can shoot them.

    Chef Kevin Viner, of Viners Bar and Restaurant in Summercourt, put grey squirrel on his menu just a month ago and already sells more than 80 every week.

    Mr Viner, former chef-proprietor of Pennypots, the first Michelin-starred restaurant in Cornwall, skins and cleans the animals before selling them at £2.99 a piece, or using the meat in pasties and fricassees.

    He buys the squirrel in bulk from a local huntsman, who is struggling to keep up with the sudden demand for his quarry.

    The chef admits some find the idea of eating the rodent distasteful but insists the meat is actually "very tasty".

    He said: "They are cute and they are so magical the way they run around and do things. But meat is meat and in the rest of Europe people eat squirrels all the time."

    Mr Viner said one large squirrel is enough to feed about one and a half people. He thinks people are drawn to the meat because it is seen as a healthy choice. He said: "Southern fried squirrel is good. And tandoori style works. It is especially tasty fricasseed with Cornish cream and walnuts. But the one everyone seems to like is the Cornish squirrel pasty."

    The game counter at Kingsley Village shopping centre in nearby Fraddon began selling grey squirrel two months ago.

    Director David Simpson, who likens the taste to wild boar, said: "We put it on the shelf and it sells. It can be a dozen squirrels a day - and they all go. It is wild meat, low in fat and local - so no food miles."

    http://www.thisiscornwall.co.uk/disp...=sidebarsearch

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