Tree Squirrels

Squirrel

            Unlike the Americans, Canadians seldom eat tree squirrels as a preference, but it is used as an emergency food.

            While tree squirrels were thought to lack in nutritive value, ground squirrels (gophers, marmots, woodchuck, and prairie dogs) were often a staple of the diet.      

            Squirrels can be cooked successfully by using any good recipe for chicken and their white flesh is tender and delicious. Only a very old squirrel is tough enough to require marinating.

            Gray squirrels are preferred to red squirrels, which are quite gamy in flavour. To skin, don gloves to avoid possible tularaemia infection. Cut the tail bone through from beneath, but take care not to cut through the skin of the tail. . Hold the squirrel by the tail and then cut skin width of the back. Turn the squirrel over on its back and step on the base of the tail. Hold the hind legs in one hand and pull steadily and slowly, until the skin has worked itself over the front legs and head. While holding the squirrel in the same position, pull the remaining skin from the hind legs. Proceed then as for rabbit, cutting off the head and the feet and removing the internal organs, plus two small glands found in the small of the back and under each foreleg, between the ribs and the shoulders.

            Lard, stuff and roast squirrels as for chicken, prepare as for braised chicken, or use them in Brunswick Stew.