qatsi's Stuffed Roasted Squirrel
1 crust of bread
2 cooking apples (medium-sized)
a generous handful of hazelnuts
a generous handful of sage
Preheat oven to 190°C.
To prepare the stuffing, grate bread crust. Put the hazelnuts in a freezer bag and bash with a rolling pin to produce coarse chunks. Tear sage leaves. Peel and dice apple. Mix all the ingredients together and stuff the squirrels. They have quite a small cavity so tie them with string once stuffed. Leave the livers in if you like them or feel experimental - they are distinctive but relatively mild in flavour.
Roast in the oven for about half an hour, until the juices run clear.
I think it tastes a little like turkey; kharin reckons more like rabbit.
*Tom Lehrer, Poisoning Pigeons in the Park