Glis Glis recipes

[Tigerrr]

With the recent explosion of glis glis, or edible doormouse, the obvious question of how best to prepare the lovable rogues has to be asked.  Easy to catch and plump they certainly look like a good bbq candidate but I am sure someone will be along to confirm the best way to secoure the bounty.
Obviously this is a theoretical discussion as nobody is condoning the killing of this protected species...

[Arch]

I'm not sure whether Glis glis is particularly protected*. You may be thinking of Muscardinus avellanarius, the Hazel Dormouse.


*Wiki says "certain methods of trapping or killing are prohibited", but that applies to all manner of pests I think.

[PaulF]

As Tigerrr has a sound plan for the disposal of the evidence I'd say the protected nature or otherwise would be moot.

Returning to the question I'd suggest that, given the small size of a Dormouse fillet the best approach might be to get several pieces on a skewer, interspersed with pieces of pepper, onion etc. , marinade for a while and serve as a kebab?

[SteveC]

http://crystalking.com/blog/2012/07/09/crunchy-tasty-dormice/

Never tried it, mind...

[Tigerrr]

Those are the snack sized doormice - teh glis glis are much much bigger - about guinea pig sized. I expect any regular guinea pig recipe will do nicely.
Like doormice , in france they are very partial to tiny birds called ortolans. I beleieve it is illegal now to hunt them as they ate so many. They are drowned in wine, and then baked whole, and you eat the whole bird spitting out the beak and legs, plus any bony bits. Wit a towel over your head to intensify the aroma and avoid causing offence to others.