Ingredients: Butter or margarine
Chopped herbs: rosemary or thyme
Squirrels for grilling must be very young, when they are often known as 'Juveniles'. Older squirrels can be stewed, or cooked slowly in a casserole.
Skin, gut, wash and dry the rodents and split lengthways. Season, then brush the meat generously with melted butter. Marinading overnight, if time permits.
Save the skins - they make great winter hats!
Preheat the grill and place uppermost on the grill pan. Cook for 10-15 minutes, depending on the size of the beast. Turn them over and brush the underside with more fat. Continue cooking for a further 5 minutes, then turn over once more and cook until tender.
Alternatively, cook slowly on a skillet after a night marinading
To give more flavour to the flesh, a few chopped herbs can be mixed with the melted fat. Serve the Squirrels with redcurrent or apple jelly.