I had an agricultural tragedy this past weekend. I have a little Red Haven Semi-dwarf peach tree that I've been nursing along for a few years, and it just produced its first modest peach crop: 26 beautiful and delicious little peaches.
I was getting ready to check them for ripeness on Saturday when I saw that my 26 peaches had been reduced to 2. There were four or five fat squirrels running around my yard with peaches in their mouths.
My means of getting revenge are few in this densely packed suburban neighborhood, so I thought I'd do the next best thing and publish my all-time favorite squirrel recipe, in the hope that some of you will shoot some of the bastards and try it. Squirrel season is in, in many states around the country.
From _The Gourmet Cookbook, Volume II_, revised 1965:
========================================= Squirrels in Cider
Skin, clean, and disjoint 3 plump squirrels. Soak the pieces in cold salted water for 20 minutes, wipe them dry, and dust them with flour seasoned with salt and pepper. In a heavy skillet brown i/4 cup diced fat ham. Add the squirrel and brown the pieces well on all sides in the ham fat. Add enough hard cider barely to cover the squirrel, cover the skillet, and simmer the liquid until most of it has evaporated and the meat is tender.
Add 2 tablespoons butter, increase the heat, and quickly brown the pieces of meat once more. Remove the squirrel to a warm serving platter and to the juices remaining in skillet add I cup hot cream and stir in all the brown bits from the bottom and sides of the pan. Stir in, bit by bit, 1/2 tablespoon flour mixed to a paste with 1 tablespoon butter, correct the seasoning with salt and pepper, and strain the sauce into a gravy boat
[If you like this one, and I love it, I have several more recipes that are top-notch. Eat mo' squirrel!]