Pot-roast squirrel with cream and lemon

Save our red squirrel. There are three million American greys to be eaten before the red can reclaim its territory. Don’t let the little creatures’ membership of the rat family put you off: the texture and flavour are much like those of wild rabbit, though the bones are smaller and almost transparent. Grey squirrel is the main ingredient in the famous Brunswick Stew, as eaten by the bucketload in the Confederate South during the American Civil War. If you can’t get squirrel or even rabbit,