Herb-Grilled Fox Recipe (serves four)
Ingredients:
Chunks of skinless fox meat (6 to 8 ounces each), trimmed and rinsed
"Fleur de Sel" salt and freshly ground black pepper
Crushed red chili flakes
3 cloves garlic, minced
2 tablespoons each chopped fresh rosemary and flat-leaf parsley
1/4 cup fresh lemon juice, plus 4 lemon wedges for serving
1/4 cup extra-virgin olive oil; more for drizzling
Directions:
Lightly wet a chunk of fox with cold water and place it between two sheets of plastic wrap. Pound it into a broad, flat sheet about 1/4-inch thick, using a meat hammer, the side of a heavy cleaver, or a skillet. Pound the other chunks the same way and arrange them on a baking sheet.
Generously season each chunk on both sides with salt and pepper and a pinch or two of chili flakes. Sprinkle both sides with the garlic and rosemary. Drizzle both sides with the lemon juice and olive oil and pat into the meat with your fingertips. Refrigerate the chunks for 20 minutes while you prepare the grill.
Heat a salamander to high or prepare a hot charcoal fire. Brush and oil the grill grate.
Arrange the fox chunks on the grill grate and grill until cooked and firm to the touch, 1 to 2 minutes per side. (Use a long, wide spatula to move and turn the chunks.) Transfer the chunks to a platter. Drizzle with olive oil, sprinkle parsley over and serve immediately with lemon wedges for squeezing.
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