Wednesday, October 31, 2007

Ma...back up the truck...I think you ran over Dinner!

That's right fans of non-horse based meat and meat by-products. The state of New Jersey (My homestate) has bellowed down from the rooftops that Squirrel meat is once again safe to eat. Which would of course imply that that it was eaten before which begs the question, "Was there a shortage of Raccoon?"

Here's the article from today's NY Daily News.

You can't make this stuff up. I can, but I'm special. I'm also wondering how exactly state regulators or federal ones found that this squirrel had lead in it's system. I mean we don't really care that the fish we eat has deadly levels of mercury.

To add to the Halloween fun I've also found this recipe for the deluge of squirrel meat that's going to be in your neighborhood A&P or Walbaums:

Honey and Cider Squirrel

2 young squirrel, dressed & halved (or old squirrel shaved and black tie attired)
1/2 cup honey
2 cups apple cider
2 bay leaves, crushed
1 TBL cornstarch
2 TBL water

Pat squirrel halves dry. Place on rack in broiler pan. Coat with half the honey. Broil 6 inches from heat source for 8 minutes. Turn. Coat with remaining honey. Broil for 8 minutes longer. Place in roasting pan. Pour cider over squirrel. Add bay leaves. Roast @ 350 degrees for 1 hour or until tender. Remove to serving platter; keep warm. Strain pan drippings into saucepan. Dissolve cornstarch in water; stir into pan drippings. Cook over medium heat until thickened, stirring constantly. Serve with squirrel. May serve with crisp shoestring potatoes and green salad. Yield: 4 Servings.

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