Noted Brooklyn-vermin consumer Steven Rinella has a memoir, Meat Eater, out September 4, and in honor of this he’s shared his recipe for — what else? — grilled squirrel with lemon and thyme. The preparation is Jamie Oliver–inspired, Rinella tells the Post, and the wildman recommends cooking the critters as long as you can without making the meat tough (or you could simply tuck into some squirrel-flavored potato chips). He also talks about all the other creatures in the city we could be capturing and cooking: sparrows, starlings, and of course, pigeons, which are after all merely “adult squab.” Hope the foraging crowd is listening. [NYP]
