Rare albino squirrel caught scrapping with grey counterpart

Rare albino squirrel caught scrapping with grey counterpart

Rare albino squirrel caught scrapping with grey counterpart

First published in News by , Reporter

A lucky photographer captured a one in 100,000 shot when he snapped a picture of an extremely rare albino squirrel.

The white furred and pink eyed critter was spotted scampering up a tree chasing one its grey counterparts by The Argus photographer Terry Applin from Brighton.

There are estimated three to five million grey squirrels in the UK and only one in 100,000 are born albino - meaning there are only between 30 to 50 in the wild at any one time.

The photographer said: “I was chatting with someone while waiting to do a job when someone shouted out 'look there is an albino squirrel'.

“He was shooting up a tree fighting and chasing with a grey one so I took the camera out, which only had a wide lens on it, and managed to get a few shots.

“I had my back to them at the time and if it wasn't for someone spotting them and shouting we would have missed it.”

This is not Terry's first time seeing an albino squirrel though, getting the odds of one in 100,000 twice in his lifetime.

He said: “If I had those odds for the lottery I would be a happy man but all I get is white squirrels.”

Jess Price, conservation officer at the Sussex Wildlife Trust said she has about three reports of spotting of Albino squirrels a year.

She added the sightings are always in south East Sussex and may be the same animal.

She said: “In general albino animals are rare. Firstly because the mutation caused by a recessive gene and when they are born they do not do as well.

“Albinos have poorer eyesight and are easier targets from predators as they stand out so much.

“Albino grey squirrels tend to do better than others as they have very few natural predators.

“I see maybe about three records a year, usually from East Sussex in the area around Hastings.

“Grey squirrels are normally quite feisty, so this albino one may have to be even feistier to survive.”

Comments (7)

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12:07pm Sat 24 May 14

wippasnapper says...

Rare albino squirrel… ha go to the back of Eastburn “Cuckoo Tail” when I was last up there I see three of them playing in a field with other squirrels.
Rare albino squirrel… ha go to the back of Eastburn “Cuckoo Tail” when I was last up there I see three of them playing in a field with other squirrels. wippasnapper
  • Score: -6

12:50pm Sat 24 May 14

CaliforniaGirl says...

I photographed an albino squirrel in my back garden in Eastboune two summers ago, Quite striking to see them!
I photographed an albino squirrel in my back garden in Eastboune two summers ago, Quite striking to see them! CaliforniaGirl
  • Score: 3

12:52pm Sat 24 May 14

CaliforniaGirl says...

Oh, and he (?) was on his own. Can't imagine this is the same one two years later in some other part of Sussex though!
Oh, and he (?) was on his own. Can't imagine this is the same one two years later in some other part of Sussex though! CaliforniaGirl
  • Score: 1

4:40pm Sat 24 May 14

Goldenwight says...

Nice in pies, though
Nice in pies, though Goldenwight
  • Score: -5

4:55pm Sat 24 May 14

worthingite says...

Only had a wide lens..... Cutbacks everywhere at the argus!
Only had a wide lens..... Cutbacks everywhere at the argus! worthingite
  • Score: -6

2:52am Sun 25 May 14

ZeeGee, ffs says...

Even animals are racist.
Even animals are racist. ZeeGee, ffs
  • Score: -7

4:33pm Mon 26 May 14

Elgabalus says...

FOOD
RECIPES
Home Recipes In SeasonOccasionsCuisi
nesDishes Chefs Programmes Ingredients Techniques FAQs
Your Favourites
Sautéed squirrel, chanterelle mushrooms and autumn vegetables
Add "Sautéed squirrel, chanterelle mushrooms and autumn vegetables" to FavouritesAdd to Favourites
Try this cheap, ethical - and delicious - autumnal recipe for squirrel with chanterelle mushrooms.
Ingredients
2 squirrels, skinned and gutted, chopped into quarters
1 tbsp flour
200ml/7fl oz red wine, preferably claret
2 tbsp unsalted butter
1 onion, finely chopped
1 garlic clove, finely chopped
2 tbsp chopped pancetta
1 tbsp chopped fresh thyme leaves
½ bay leaf, finely chopped
1 tsp lemon zest
sea salt
pinch cayenne pepper
For the mushrooms
50g/2oz unsalted butter
1 shallot, finely chopped
1 garlic clove, finely chopped
100g/3½oz chanterelle mushrooms
salt and freshly ground black pepper
2 tbsp chopped fresh flatleaf parsley, plus extra to serve
For the autumnal vegetables
300ml/10fl oz chicken stock
1 butternut squash, peeled, seeds removed, sliced thinly
1 celeriac, peeled, sliced thinly
2 turnips, peeled, sliced thinly
1 tbsp clear honey
2 beetroot, cooked, peeled, sliced thinly
3 onions, sliced thinly
2 tbsp olive oil
1 fresh bay leaf
sprig fresh thyme
salt and freshly ground black pepper
50g/2oz pine nuts, toasted, to serve
Preparation method
Dredge the squirrel pieces in the flour and set aside.
Warm the claret in a saucepan.
Heat the butter in a frying pan over a medium heat and fry the onion and garlic for 2-3 minutes, or until softened. Add the pancetta and squirrel pieces and fry for 4-5 minutes, turning regularly, until golden-brown all over.
Add the warmed claret, thyme, bay leaf and lemon zest to the saucepan containing the squirrel and simmer for 5-10 minutes, or until the squirrel is cooked through. Season, to taste, with sea salt and a pinch of cayenne pepper.
Meanwhile, for the mushrooms, heat the butter in a frying pan over a medium heat and fry the shallot, garlic and mushrooms for 4-5 minutes, or until golden-brown. Season with salt and freshly ground black pepper and stir in the parsley.
For the autumnal vegetables, preheat the oven to 220C/425F/Gas 7.
Bring the chicken stock to the boil in a saucepan then turn off the heat. Add the butternut squash, celeriac and turnip. Heat for five minutes, or until slightly softened. Remove the vegetables from the stock using a slotted spoon and set aside.
Add the honey to the stock, return the mixture to the boil and continue to boil until the volume of liquid has reduced in volume and resembles syrup.
Arrange the butternut squash, celeriac, turnip, beetroot and onion on a large baking tray. Drizzle with the olive oil and pour over the reduced stock mixture. Add the bay leaf and thyme and season with salt and freshly ground black pepper.
Bake the vegetables in the oven for 18-20 minutes, or until tender.
To serve, arrange the vegetable slices on the serving plates. Top with the squirrel pieces and spoon over the mushrooms. Sprinkle with the flatleaf parsley and toasted pine nuts.
By The Verdin family
From The Hairy Bikers' Cook Off
Less than 30 mins
preparation time
30 mins to 1 hour
cooking time
Serve 2-4

This recipe is from...
The Hairy Bikers' Cook Off Episode Two 22bbc_two
FOOD RECIPES Home Recipes In SeasonOccasionsCuisi nesDishes Chefs Programmes Ingredients Techniques FAQs Your Favourites Sautéed squirrel, chanterelle mushrooms and autumn vegetables Add "Sautéed squirrel, chanterelle mushrooms and autumn vegetables" to FavouritesAdd to Favourites Try this cheap, ethical - and delicious - autumnal recipe for squirrel with chanterelle mushrooms. Ingredients 2 squirrels, skinned and gutted, chopped into quarters 1 tbsp flour 200ml/7fl oz red wine, preferably claret 2 tbsp unsalted butter 1 onion, finely chopped 1 garlic clove, finely chopped 2 tbsp chopped pancetta 1 tbsp chopped fresh thyme leaves ½ bay leaf, finely chopped 1 tsp lemon zest sea salt pinch cayenne pepper For the mushrooms 50g/2oz unsalted butter 1 shallot, finely chopped 1 garlic clove, finely chopped 100g/3½oz chanterelle mushrooms salt and freshly ground black pepper 2 tbsp chopped fresh flatleaf parsley, plus extra to serve For the autumnal vegetables 300ml/10fl oz chicken stock 1 butternut squash, peeled, seeds removed, sliced thinly 1 celeriac, peeled, sliced thinly 2 turnips, peeled, sliced thinly 1 tbsp clear honey 2 beetroot, cooked, peeled, sliced thinly 3 onions, sliced thinly 2 tbsp olive oil 1 fresh bay leaf sprig fresh thyme salt and freshly ground black pepper 50g/2oz pine nuts, toasted, to serve Preparation method Dredge the squirrel pieces in the flour and set aside. Warm the claret in a saucepan. Heat the butter in a frying pan over a medium heat and fry the onion and garlic for 2-3 minutes, or until softened. Add the pancetta and squirrel pieces and fry for 4-5 minutes, turning regularly, until golden-brown all over. Add the warmed claret, thyme, bay leaf and lemon zest to the saucepan containing the squirrel and simmer for 5-10 minutes, or until the squirrel is cooked through. Season, to taste, with sea salt and a pinch of cayenne pepper. Meanwhile, for the mushrooms, heat the butter in a frying pan over a medium heat and fry the shallot, garlic and mushrooms for 4-5 minutes, or until golden-brown. Season with salt and freshly ground black pepper and stir in the parsley. For the autumnal vegetables, preheat the oven to 220C/425F/Gas 7. Bring the chicken stock to the boil in a saucepan then turn off the heat. Add the butternut squash, celeriac and turnip. Heat for five minutes, or until slightly softened. Remove the vegetables from the stock using a slotted spoon and set aside. Add the honey to the stock, return the mixture to the boil and continue to boil until the volume of liquid has reduced in volume and resembles syrup. Arrange the butternut squash, celeriac, turnip, beetroot and onion on a large baking tray. Drizzle with the olive oil and pour over the reduced stock mixture. Add the bay leaf and thyme and season with salt and freshly ground black pepper. Bake the vegetables in the oven for 18-20 minutes, or until tender. To serve, arrange the vegetable slices on the serving plates. Top with the squirrel pieces and spoon over the mushrooms. Sprinkle with the flatleaf parsley and toasted pine nuts. By The Verdin family From The Hairy Bikers' Cook Off Less than 30 mins preparation time 30 mins to 1 hour cooking time Serve 2-4 This recipe is from... The Hairy Bikers' Cook Off Episode Two 22bbc_two Elgabalus
  • Score: -1

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