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| Squirrel is on the menu Food lovers are enjoying a new delicacy on a hotel's specials board - squirrel. Whether it is roasted, put in a pie, a risotto, a casserole, the squirrel is proving popular at a quiet country restaurant in the Cotswolds. Head chef Robin Smith was tempted to try out the recipes when his local gamekeeper and landowner suggested putting the animal on the menu. Mr Smith gutted the animal and removed the bushy tail, and was pleasantly surprised with a hefty chunk of lean meat with very little fat. "Because the little creatures chase around all the time they are very lean with very little fat so they are great for cooking with," he said. "Contrary to popular belief the meat is not really too sinewy and the served squirrel does not resemble the live creature at all." He made up a variety of recipes and served them to a specially invited party of guests who enjoyed them and said the meat tasted like rabbit, but slightly stronger. The Wheatsheaf Inn in Northleach was not sure what kind of reaction it would get from the public, but has received a very positive response. 30th January 2002 |
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