NYTimes and squirrel stew

I gotta the NYTimes , they always are on the forefront of the changing economy.
yum yum
http://www.nytimes.com/2009/01/07/dining/07squirrel.html?_r=2&emc=eta1

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....
for the wholer article follow the link above..
Makes my mouth water