If you live in a UK town or city, you probably walk past at least one grey squirrel every day – but have you ever considered eating one? It may never have occurred to you, but the argument for eating grey squirrel is overwhelming.
Chef Paul Wedgwood of Edinburgh's Wedgwood restaurant has cooked with it for many years. “I use grey squirrel meat for several reasons; it's healthy, nutritious, very low in fat and actually really delicious. I've never had a negative comment from a diner who has eaten squirrel in the restaurant; it's always been given the thumbs up and people say they would definitely eat it again,” he says.
And you can't beat the provenance either. Squirrel is always wild and won't have been shipped the length of the country to reach your plate. "The grey squirrel population is an invasive species and a natural pest in this country so, by eating them, we are helping the native red squirrel too," adds Paul.
What does squirrel meat taste like?
Before the advent of the factory farmed chicken, it wouldn’t have been unusual to find a bit of squirrel in your supper. Though today many would find the idea squeamish in the UK, over the pond in the States squirrel meat is one of the most popular types of game.
Those who’ve tried eating grey squirrel say it has a lean, close-grained texture and a sweet, gamey taste somewhere between rabbit and chicken. Their wild, foraged diet (particularly acorns) gives squirrels a gentle hint of nuttiness too. It takes on the flavour of other ingredients well, making it excellent for cooking down in stews, casseroles and curries.
How sustainable is squirrel meat?
In one word, very. Grey squirrels are ubiquitous. Being wild, they require no added feed or input unlike farmed animals. And their carbon footprint is practically negligible.
Is squirrel meat healthy?
Squirrel meat is low in fat (around 4g per 100g) and calories (around 150 per 100g) making it a great option for those watching their waistlines. It’s also high in iron, niacin, Vitamin B6 and other essential nutrients.
How do you cook squirrel meat?
Because it’s so lean, squirrel (like most game meats) requires either a gentle, low and slow touch, or fast and furious cooking. Braise it down in a slow cooker or pressure cooker with white wine, pancetta and root veg. Coat it in seasoned breadcrumbs Southern fried chicken style. Or flash it in the pan in a stir fry.
Where to buy squirrel meat
Tempted? Perhaps the main challenge of cooking squirrel is getting hold of it, especially if you aren't interested in squirrel hunting. The meat occasionally makes headlines on menus such as the River Cottage, or London's Cinnamon Club - but for everyday home cooking you will probably need to speak to your local butcher or farmer. Simply registering an interest makes it more likely that we'll see more squirrel in the butchers' window, or even in the supermarkets. You can also order skinned squirrels from The Wild Meat Company
