Saving a Squirrel by Eating OneThis NYT article
made me laugh out loud.
"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."
Soon to be overheard from Gordon Ramsay's 5-star wait staff, "Yes sir, govna, here's your squirrel."