Hello George Monbiot, here talking about roadkill as ethical meat, and I’m with him on this one, for all the reasons he dislikes most farm-bred meat, mentioned in the video above and discussed here and here.

And I have friends who, as foresters and re-wilders, deeply hate the grey squirrels of Britain for the damage these invasive creatures do to (re)foresting efforts; these activists see eating squirrel as a vote for a wider notion of Ecology.  Here’s a blog from a journalist in Scotland who writes about eating squirrel from this point of view.

When I wrote about rabbit over a year ago, I catalogued recipes in my cookbooks to give readers a sense of culinary possibility, and myself a future reference.  I’m reposting this list for everyone who might be inspired to try something new.  Squirrels are meant to cook very similar to rabbit, hence the recipes can be transposed.

For me eating squirrel is hypothetical so far, I should add– though there’s a dead one, courtesy of our cat, in front of our house, and I’m talking to kids about the succession of creatures that eat and rot the dead, especially the gorgeous bottle flies with their metallic blue-green jewel bodies.

Rabbit/ Squirrel Recipes

Mrs. Beeton’s Cookery
Rabbit, Boiled
–Broth
–Curried
–Pie
 
Mark Bittman, How to Cook Everything (a title to quibble with!)
Hasenpfeffer
 
Giuliano Bugialli, Bugialli on Pasta
Pappardelle Sul Coniglio (Tuscany)
Taliattelle alla Frantoiana / Rabbit Sauce with Olives (Umbria)
 
Penelope Casas, Delicioso: The Regional Cooking of Spain
Rabbit in Almond and Olive Sauce
–With Blackberries and Brown Sugar
–Coated with a Honey-Garlic Mayonnaise
–With Crisp Bread Bits
–Marinated in Sherry Sauce
–Paella
–In Spicy Wine and Vinegar Sauce
 
Penelope Casas, The Foods and Wines of Spain
Rabbit With Almonds and Pine Nuts
–Broiled, with aioli sauce
–in egg and Lemon Sauce
–Hunter Style
–Paella
–Pate
–Potted
–With Red Peppers and Zucchini
–In Tomato Sauce
 
Daily Telegraph, Good Fare: A Book of Wartime Recipes
Rabbit, Brown Fricasee
Curried
 
Elizabeth David A Book of Mediterranean Food
Rabbit, au coulis de lentilles
–in melokhia (soup) (North African, made with a kind of mallow (pictures here)
–pate
 
Elizabeth David, French Provincial Cooking
Rabbit Potted with Pork
–Stewed in Red Wine
 
Gilli Davies, Lamb, Leeks and Laverbread
Rabbit with Damsons
 
Anna Del Conte, The Classic Food of Northern Italy
Old Fashioned Rabbit from Umbria
Rabbit in Sweet and Sour Sauce
 
Fuchsia Dunlop, Sichuan Cookery
Rabbit With Peanuts in Hot Bean Sauce
–With Rock Sugar
–With Sichuan Pepper
 
Laila El-Haddad and Maggie Schmitt, The Gaza Kitchen
Butter Rice and Griddle Bread with Chicken or Rabbit
Basic Spiced Broth (Chicken or Rabbit Bones)
 
Jean-Noel Escudier & Peta Fuller, True Provencal & Nicoise Cooking
Bundles of Rabbt Brignolaise
Rabbit Civet
–Fried, Marseillaise
Roasted Stuffed Rabbit
 
Farmhouse Fare, Recipes from Country Housewives Collected by Farmers Weekly
Old Devonshire Rabbit Brawn
Curried Rabbit
Harvest Rabbit
Rabbit Paste
Rabbit Pie
Rabbit Pudding with Mushrooms
Somerset Rabbit
 
Hugh Fearnley-Whittingstall, The River Cottage Cookbook
Bunny Burgers
Rabbit Satay with Spicy Peanut Sauce
 
Bobby Freeman, First Catch  Your Peacock
Rabbit in Lentils
–Stew
 
Ilaria Gozzini Giacosa, A Taste of Ancient Rome
“Within the section dedicated to recipes with ground meat, the Apician manual includes this curious rating: “The ground meat atties of peacock have first place, if they are fried so that they remain tender.  Those of pheasant have second place, those of rabbit third, those of chicken fourth, and those of suckling pig fifth.”  The recipe for the patties in this book includes myrtle berries, garum , pine nuts, etc….
 
Patience Gray, Honey From a Weed
Rabbit with Garlic Sauce
Rabbit with Prunes and Pinenuts
 
Jane Grigson, The Cooking of Normandy
Rabbit with Mustard Sauce
 
Jane Grigson, English Food
Boiled Wild Rabbit with Onion Sauce
–Dressed in a Casserole
English
Jugged
Scotch
Stewed
Welsh
–Wild
 
Marcella Hazan, Essentials of Classic Italian Cooking
Rabbit with Rosemary and White Wine
 
Fergus Henderson, Nose to Tail Eating
Confit of Rabbit Leg
Rabbit in Broth
–With Garlic
Jellied Rabbit with Pea and Broad Bean Puree
Saddle of Rabbit wrapped in Fennel Twigs and Bacon
 
Madeleine Kamman, In Madeleine’s Kitchen

(I know MK had some deep feeling about being trumped in celebrity by Julia Child– I’ve learned so much from them both but lately have been really loving Madeleine.  You can read a little about this.)

Rabbit, Jellied with Vegetables
–with Juniper and Beer
–Terrine with Truffled Leeks
 
Madeleine Kamman, Savoie
Civet (this recipe she explictyly says can be used for squirrel!)
Grilled Loins of Rabbit with Tomato Mustard
 
Madeleine Kamman,  When French Women Cook
Civet  (stew) with Chartreuse
Pate with Hazelnuts and Genepi
With Shallots and Cornichons
Stewed with Walnut Sauce
 
Diana Kennedy, The Essential Cuisines of Mexico
Rabbit in Chile Sauce
 
Nigella Lawson, How to Eat
Peter Rabbit in Mr McGregor’s Salad
 
Carl Legge, The Permaculture Cookbook
rather than recipes, Carl makes good suggestions to add to Paella, Lettuce and Pea Soup, and “Curries” – a sustainable, flexible approach that I like!
 
Edna Lewis, The Taste of Country Cooking
Baked Rabbit
Smothered Rabbit
 
Elisabeth Luard, European Festival Food
Rabbit Casserole Provencale
(British) Rabbit Pie
 
Elisabeth Luard, European Peasant Cookery (The Old World Kitchen in the US)
Stew (an Italian veal stew subsitution)
Rabbit with Beer and Prunes (Belgium_
Rabbit with Garlic (Spain)
 
Jennifer McGruther, The Nourished Kitchen
Rabbit Pie with Bacon and Chanterelles
 
Maxime McKendry, Seven Hundred Years of English Cooking
Spiced Creamed Rabbit (15th Century)
Rabbits Surprised (1806)
 
Jamie Oliver, Jamie’s America
Rabbit Stew with Dumplings
 
Jamie Oliver, Jamie’s Great Britain
12-Hour Rabbit Bolognese
Honey Roasted Lemon Rabbit
Sweet Leek and Rabbit Pie
 
Jamie Oliver, Jamie’s Italy
Grilled and Marinated Rabbit
Rabbit in Mixed Roast
 
Jamie Oliver, The Return of the Naked Chef
Pappardelle with Rabbit, Herbs and Cream
 
Richard Olney, Lulu’s Provencal Table
Rabbit and Carrots in Aspic
–with Mustard
–Stew
Stuffed with Prunes
 
Richard Olney, Simple French Food
Rabbit Pappiotes
Saffron Stew With Cucumbers
Sausanges
Stuffed Roast Saddle and Hindquarters
Terrine
 
Jennifer Paterson, Feast Days
Rabbit Dijonaise
–with Anchovies and Capers
 
 Marguerite Patten, 1,000 Favourite Recipes
Mustard Rabbit
Rabbit Pie
Ragout of Rabbit
 
Gary Rhodes, New British Classics
Rabbit Leg Casserole with Marjoram and Mustard
Rabbit, Pork, and Cider Potato Pie
 
Irma S Rombauer, Joy of Cooking (1975)
Braised with Onions
With Chilli Beans
Fricasee
Rabbit A La Mode
Roast Rabbit
Rabbit and Sausage Casserole
Sauteed Rabbit
 
Savarin, Real French Cooking
(in a section entitled “Rabbits and Furred Game” – includes instructions to skin and to gut)
Fricassee of Rabbit
Marengo Rabbit
Roast Rabbit
Goodwife’s Rabbit
Trompette Rabbit
Rabbits and Prunes
Potted Rabbit
Blanquette of Rabbit
Boiled Young Rabbit
Mustard Rabbit
Tartare Rabbit
Jugged Rabbit with Noodles
Saupiquet of Rabbit
Amunategui (sic) Rabbitnd Furred Game” – includes instructions to skin and to gut)
Fricassee of Rabbit
Marengo Rabbit
Roast Rabbit
Goodwife’s Rabbit
Trompette Rabbit
Rabbits and Prunes
Potted Rabbit
Blanquette of Rabbit
Boiled Young Rabbit
Mustard Rabbit
Tartare Rabbit
Jugged Rabbit with Noodles
Saupiquet of Rabbit
Amunategui (sic) Rabbit
 
Michelle Scicolone, A Fresh Taste of Italy (a book I LOVE—ask me why)
Rabbit Braised with Sweet Peppers and Garlic
–with Herbs and Olives
–with Olives and Pine Nuts
Delfina’s –
–and Sausage, Pappardelle with…
 
 Jane Sigal, Backroad Bistros, Farmhouse Fare
Rabbit in Creamy Mustard Sauce With Mushrooms
With Italian Prune Plum Sauce
Marinated in Muscadet Wine
Paul Bertoli, Chez Panisse Cooking
Rabbit Salad with Browned Shallots
 
The Silver Spoon (that Phaidon tome)
Braised Rabbit with Rosemary
Fried Rabbit
Marinated Rabbit
Rabbit “Tuna”
Rabbit and Tuna Roll
Rabbit Cacciatore
Rabbit in Cider
Rabbit in Milk
Rabbit in Olive Oil and Lemon
Rabbit in Red Wine
Rabbit in Vinegar
Rabbit Stew with Anchovies
Rabbit Stew with Tomatoes and Basil
Rabbit Stew with Walnuts
Rabbit with Bay Leaves
Rabbit with Honey and Vegetable
Rabbit with Mustard
Rabbit with Peperonata
Rabbit with Prosciutto and Polenta
Roast Rabbit
Stewed Rabbit
Stuffed Rabbit
 
Delia Smith, The Evening Standard Cookbook
Rabbit Pie
–in Red Wine
Roast Stuffed Rabbit
 
 Musia Soper, Encyclopedia of European Cookbook (1962)
Rabbit in Beer (France)
Rabbit in Cream Sauce (Scandinavia– recipe includes Soya Sauce ??? and Evaporated Milk!!!
Rabbit Paprika (Hungary)
Rabbit Paste (Czech) (reading this recipe makes me gag)
Rabbit Stew (French)
Rabbit with Prunes (Belgian)
 
Jeanne Strang, Goosefat and Garlic
Braised with Herbs and Cream
in Pork Terrine
Potted with Prunes
Stuffed
Terrine of
Wild with a Piquant Sauce
 
Alice B Toklas. The Alice B Toklas Cookbook
Rabbit with Dumplings
 
S Minwel Tibbott, Welsh Fare: A Selection of Traditional Recipes
Rabbit in Lentils
Rabbit Stew
 
Ruth Van Waerebeek, Everybody Eats Well in Belgium Cookbook
Rabbit marinated in Abbey beer with Mushrooms
Sauteed with Cherry beer and Dried Cherries
Stewed with Prunes and Beer
 
Patricia Wells, Bistro Cooking
Rabbit with Green Olives
–and Hazelnut Terrine
–with Mushrooms and Thyme, Monsieur Henny’s
–with Mustard Sauce, Cafe des Federations’
 
ed Florence White: Good Things in England
Rabbit,Baked 
—Boiled with Rice
 
Clifford Wright, A Mediterranean Feast
Rabbit Broth
Cordoban style rice with chicken, veal , pork, and…
“Poor Folks” peppered stew
Commando-Style Braised, with tomato and chocolate sauce
 
 And only one link: Chris’ Rabbit Stew to be cooked over an open fire in an enamel cauldron hung from a tripod….
 
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