“Not seen the squirrel for a while though so it might have found a better source of food. “
Its been eaten.
http://www.crackerjack.co.uk/bristol/restaurant-news/food-news-squirrel-menu-taste
“It is estimated that there are about five million grey squirrels in the UK.
They are not a protected species and are, in fact, considered a pest. Many of them killed on roads.
But now they are being killed and sold to game dealers as a specialist meat and cropping up on restaurant menus and on the dinner tables of an increasing number of home cooks.
The increased interest in squirrel has been fuelled by endorsements from celebrity chefs Hugh Fearnley-Whittingstall and Fergus Henderson of fashionable London restaurant St John, where squirrel is often on the menu, braised with bacon and dried porcini mushrooms.
As a meat, squirrel has a lot going for it. It’s completely free-range and wild (and therefore low on ‘food miles’) and it’s also low in fat.
Taste-wise, it falls somewhere between free-range chicken and rabbit and it has a sweetness to it because of its diet of berries and nuts. ”