This cigány (Roma/Gypsy) delicacy is made from ground squirrels, which are protected animals in Hungary. Killing more than ten constitutes is a crime, while killing ten or less is a violation of environmental protection laws.
Ingredients:
5-6 ürge
4-5 onions, finely chopped
Fat
3 large spoonfuls paprika
Salt
Pepper
4 spoonfuls of lecsó
Hot pepper
Method:
Scald the ürge, clean and rinse them in cold water, replacing the water a few times. Cut them open, gut them and cut into six pieces. Fry the onion in fat until golden, add the paprika, and then the pieces of ürge. Add salt, stir a few times, cover and let steam on low heat. Add a little water from time to time if needed. When it is almost soft, add pepper, lecsó and hot pepper. Serve with galuska, tarhonya or rice.
Hi urge is a grounghog—-mokus is a squirrel
@Sándor: I think they are right on this. Proper squirrels, groundhogs and ground squirrels are all relate and part of the Sciuridae family, but on different subbranches. Both groundhogs and ground squirrels are on the Földimókusok (Xerinae) branch, sub-branch Marmota (Marmotini), but after that they diverge. Groundhogs are Marmota proper (Blumenbach, 1779), whereas ground squirrels are Spermophilus (F. Cuvier, 1825).
So any chance of a recipe for the somewhat meatier havasi mormota (Marmota marmota)?