GREY SQUIRREL LASAGNA

Ivan Tisdall-Downes, chef at London restaurant Native, said he struck a deal with his wild boar supplier to obtain the grey squirrel carcasses that would have gone to waste from culls of the invasive-to-Britain animals. In cooking squirrel meat, he says he’s catering to customers in search of “sustainable” proteins. Chef Ivan says, “Squirrel is one of the most sustainable proteins you can cook really. It is almost exactly the same in taste as rabbit. It’s nice white meat. It’s very good for you, it’s quite lean.”
* What’s nuttier – the lasagna, the squirrel or the chef?
* Hey, Ivan – squirrels are EVERYWHERE. If they tasted good, we’d already be eating them.
* Plus, it’s difficult to chow down on something that will take a peanut out of your hand.
* This is not helping the reputation of British cuisine.
* Squirrel is a sustainable protein? Are we running out of cows?
* Don’t tell Bullwinkle!