Via the NY Times...
RARE roast beef splashed with meaty jus, pork enrobed in luscious crackling fat, perhaps a juicy, plump chicken ... these are feasts that come to mind when one thinks of quintessential British food. Lately, however, a new meat is gracing the British table: squirrel.
I could make quite a living farming squirrels, seeing as though my balcony has become a squirrel haven.
(Oh, I'm kidding, animal lovers. I can't even bring myself to kick little buggers out.)