People complain that I don’t provide enough lifestyle advice here on FirstNerve. Allow me to remedy that.
“I love the sweet aroma of squirrel, and I’m surprised at most folks’ inexperience with serving the little guys,” says chef Levon Wallace, who heads up the kitchen at Proof on Main in Louisville, Ky. Wallace developed this recipe after bagging a few grays on a recent outing.Pretty much everything tastes better with Pinot Noir and bacon.
One of my favorite courses as an undergraduate at Cal was comparative anatomy, taught by an Englishwoman named Thelma Rowell. In the notes for each lab assignment she would include a recipe for the species involved. There was Skate in Black Butter Sauce, and a Cordon Bleu recipe for rat that dated back to the siege of Paris. After we dissected pigeons, the grad students came by each bench and collected the breast meat for a cookout.