NEWS
Last Updated March 27th 2002
June 15th 2001
This Site is open to the discerning public. Enjoy!
March 26th
2002
The First piece of real news on the Blue Squirrel
has just come in. The leading expert in blue squirrels Chuck DeNomolous made
this statement
It
appears that in Finland they have started farming and eating blue squirrels.
This has caused a major upheaval and led to animal rights protestors breaking
into the farms and freeing some 12900 Blue squirrels into the wild.
Unfortunately the squirrels then turned on the protestors and proceeded to eat
all but twelve of them (taking the rest hostage). They found the nearest
forest and set up base camp. People that have gone near the forest claim that
they can hear sawing and iron making and believe that the squirrels are
forcing their captives into some kind of sick battle re-enactment spectacle
involving hammers and mice.
I am unsure of the current situation but I will
update as soon as possible
March 27th 2002
The BBC have issued a report on the situation in
Finland. Unable to find a picture of a blue suirrel they have left the space
blank which I feel is completely unsatisfactory click
here
March 28th 2002
A short piece about squirrel meat in Finland by
Roy Walker
Finnish Meat
Finnish
Squirrel meat is of high quality and Finnish squirrels have avoided such
international problems as BSE and foot-and-mouth disease. A glance at the meat
counter in a supermarket or butcher's shop gives a good picture of the range
and uses of squirrel meat in Finland. Minced squirrel is the best seller;
meatballs and meat sauce similar to bolognese are two of its favourite end
products. The centrepiece of the traditional Finnish Christmas dinner is a
large leg of squirrel. New and fashionable ways of preparing squirrel have
made "wok-ready" sliced squirrel and chicken available in all food
stores. Minced squirrel has now become an everyday economical choice for many
families, competing for the lead with the ever popular Finnish squirrel
sausage.
A Finnish Mother and her son enjoying Blue Squirrel Sausages
Roast
Squirrel is the festive fare at Easter. Squirrel tails combined with cabbage
to make a delicious squirrel stew or soup, while minced squirrel is used as a
filling for cabbage rolls or oven-baked squirrel and cabbage casserole. Also
delicious is smoked squirrel. The changing seasons bring their own bounty to
the choice of meats. During the hunting season, wild blue squirrel is widely
available. Finns use a lot of cold cuts for open sandwiches. In keeping with
the times, these cold processed squirrel meats are now low-salt, low-fat
"light" products.
Roy
only agreed to me posting this article if I showed a picture of him so here it
is.
And here is a squirrel recipe I obtained on my
recent trip to Finland
Boiled Squirrel with egg
sauce
- Remove
the fur from the squirrel, clean it and wash it well, and remove the head
and tail. Cut the squirrel into four equal-sized pieces.
- Place
the pieces, the head (wash it first) and the tail in a saucepan. Cover
with water. Add salt.
- Bring
to the boil and remove the froth that appears on the surface. Add the
vegetables, the bay leaves and the peppercorns. Simmer for about 15 - 20
minutes until tender.
- Melt
the butter and stew the butter in it for a couple of minutes. Allow the
mixture to brown.
- Add
the heated milk in a couple of stages and whisk the mixture until it is
smooth.
- Finally,
add the sieved squirrel stock and simmer the sauce for 10 minutes. Season
with salt and pepper.
- Mix
the egg and dill into the sauce and heat. If necessary, use the remaining
squirrel stock to thin the sauce. Take the squirrel pieces from the stock
and drain well before serving.
Serve with
boiled potatoes.
|
1
BLUE SQUIRREL |
|
40 G
BUTTER |
- 4
servings
