LKN food innovator dishes up brave new menu

April 1. Perhaps you’ve noticed it, too. Cornelius squirrels are bigger this spring with bushier tails. Renowned local chef Rachel Fiero, an innovator in the ghost kitchen and backyard-to-table trends, says she is adding the mammals to her menu. Expect to see  Shallot-Squirrel Casserole, as well as a more traditional Squirrel ’n’ Biscuits.

The small mammals must always be wary of predators with few natural defenses, save flight. Sometimes groups of squirrels work together to warn each other of approaching danger with a whistling call.

Rule-breaker

Fiero has learned to mimic that call and uses it to herd backyard meals.

When considering if you can eat squirrel from your backyard, the main concerns are rabies and Lyme disease, according to the Centers for Disease Control and Prevention.

Fiero, who stared down PETA protesters during a squirrel harvest in Antiquity, said the little guys are eminently sustainable.

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“They taste very much like dark meat of chicken,” Fiero says.

Happy April Fools’ Day