Saturday, July 31, 2010

Raout Redneck

A little time out from politics to treat a burning question: What wine should you serve if you're hosting a banquet in which the main dish is squirrel? Never let it be said that the art de vivre français is not up to every challenge. Here are the recommendations. Next up: possum and raccoon.


DavidinParis said...

Just too funny...never saw anything like this in the NYTs cooking section.

Mr Punch said...

I've heard that when J.A. Brillat-Savarin was living in Hartford, in the 1790s, he prepared a squirrel stew. His beverage choices may well have been rum or hard cider.