Colcam

I have commented previously here on the non-native grey squirrel, which is threatening the existence of the native red variety in the UK, spreading disease and taking over their habitat.

It appears there are many people all over Britain and elsewhere who understand the problem and are taking drastic steps to wipe out the grey squirrel by any means possible. Outright war has been declared, and the website deathtogreysquirrels.com gives advice on extermination techniques - shooting, trapping or, as suggested by one person, trapping them alive and posting them to France, which sounds quite humane to me.

Of course, the hunter likes to eat the game he kills, so there are some rather tasty recipes for slaughtered squirrels on the website.


ULTRASTAR'S SQUIRREL PATE. 

Take one squirrel, grey only, remove any lead, nails, or bits of spring, then gut and bone (keeping any none trap-shattered skeletons as a momento, or to be used in later stock). 

Boil the meat till cooked, then dice. Dice half an onion, and a clove of garlic. Put all the above in a blender with 1/3 pat of butter, 1 tsp of mustard, 2 desert spoons of port/sherry and some fresh basil (torn). Blitz, add more butter for consistency, salt and pepper to taste. Leave for 24 hours for the flavours to mix.




Sounds positively yummy. Murder enough grey squirrels and not only could you have a free Christmas dinner, you could do your bit for conservation and save the red squirrel from extinction.

(WARNING. Don't forget to read the bit on why NOT to eat the brains of your liquidated tree rat.)