How to cook squirrel risotto

December 28, 2011 at 9:18 PM

Dinner gets very local for squirrel-eating Seattleite

By Bob Young

Seattle Times staff reporter

Melany Vorass called to say dinner was trapped in her front yard.

A few hours later we were eating risotto di rodentia — eastern gray squirrel braised in Lopez Island white wine with mushrooms and Italian-style rice. It did not taste like chicken.

As you might guess, Vorass is serious about eating locally. She teaches urban foraging. She raises goats, chickens, bees and worms at her Green Lake house. And she believes she's the only person in Seattle harvesting squirrels for protein.


http://seattletimes.nwsource.com/html/localnews/2017113840_eatingsquirrels29m.html

Quote
KenS
It did not taste like chicken.

Somebody will be happy to hear that.

I closed my eyes and ate my Styrofoam tray.
It tasted like squirrel.

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It's been a long time but I've had squirrel and as long as it's been soaked for awhile in salted water to remove the gaminess it tastes rather good. Not sure why the lady is raising worms!