The message
from "Ophelia" contains these words:

"Alan Holmes" wrote in message
...

What do you do with them?

If you cook them the same way as you do rabbit you won't taste much
difference.. If you cook them over an open fire they taste a bit like boiled
bacon.

If you are not used to cooking rabbit give me a shout and I will give you a
recipe or two)


But, as I drown them, can they be eaten after that?

No difference


How does one prepare them?

See above

Or:
¯¯
Squirrel pie.
Ingredients:

Five squirrels, skinned, cleaned and jointed.
about ten rashers of streaky bacon
a sprinkling of plain flour
½oz olive oil or butter
2 English onions
3 good carrots
a small parsnip
4 sticks celery
glass of red wine
teaspoon of marjoram
½ teaspoon of ground nutmeg
black pepper to taste
salt if desired
pinch of sage and thyme

Enough short pastry to make a piecrust cover over your favourite pie dish

Method.
Chop vegetables.
Cut bacon into small pieces
Heat butter or olive oil in a flat open pan.
Roll squirrel pieces in flour.
Add floured pieces, bacon and chopped onions to hot fat
Fry until juices stop coming from pieces, stirring from time to time.
Dave is good at that.

When the meat is cooked (see above) remove it and the onions and place
in pie dish
Add the rest of the vegetables
Now add the surplus flour to the fat in the pan and make a roux using
the red wine and any stock or vegetable stock you have to thin it to the
consistency of white sauce. Add herbs and spices and stir in.

Add the gravy to the contents of your pie dish and cover with pastry.
(You may wish to use a piecrust raiser thingamejig-wotsit)

Cook in oven until piecrust is done.

HTH

--
Tony
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