Squirrel is being served at fine restaurants in London:
NY Times article here
Scented with garlic, it was fork-tender, no more gamy than a guinea hen and quite delicious in its juniper-flavored gravy.
"We get the animals from a supplier in the West Country, and the public reaction has really been quite positive," the chef, Craig James, told me. "They're shot primarily to protect songbird eggs. Their furs go to be made into hats and gloves."
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