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My favorite way to eat squirrel is simple: Dredge in flour, fry in butter and olive oil, then make a gravy. I'm partial to rabbit pie, but stew is good as well. And we tend to butcher our own deer. I like it many ways, but deer tips with wine sauce over noodles is very good. And our pigs always have the same name: Fred or Fredette. The cow names always change though. My kids call hamburgers Patches Patties, after the most recent slaughter. However, we don't mess with chickens. They are much easier to buy from the neighbor, and none of us like to clean the coop. P.U.! I could also tell you what we grow in the garden, but I think you get the point.

I have eaten a lot of odd things in the past like horse, or snake-- I cannot say that I have had squirrel. It seems a bit odd; I bet it tastes like rabbit?

How 'nutty'!

There is a rabbit stew w/dumplings recipe of Jamie Oliver posted in Recipes. I've had rabbit stew and it was great - except for the need to be ever watchful of small bones. I would think squirrel doesn't taste a lot different.

Like the pigeon story - location is a key factor. I love venison given to me by a friend because they basically feed on corn and apples. I've had other venison that was too gamey for my taste.

So much of what we eat is cultural. My cousin lived in China for 3 years and came home from the grocery with what she thought was some sort of salami. A neighbor told her it was donkey penis, after they had consumed quite a bit with crackers. She felt compelled to throw it out.

FYI: Based on some other discussions, I feel that JerzeeTomato is NOT a bigot by any stretch of the imagination.

kerosena, some folks trap them but most of us use a 22 rifle, unlike traps it's a very quick ending. traps have always bothered me because they can cause much un-needed pain. some inexperienced shooters use shotguns but that tears up the meat and you have to spend time picking the buckshot out of it.

Has anyone heard of Brunswick Stew? Apparently the original recipe included squirrel as the protein. Nowadays you see it made with smoked or unsmoked chicken and pork.

I've never had squirrel, but I understand why someone would hunt and eat them. I knew an old man who raised pigeons, for food, but he would never eat a pigeon living in Central Park or on the window ledge of a building in NYC. While I've never grown anything for food, not even a tomato, I still "got" why he did it.

I think it was Julia Child who once said that people need to come to terms with their food. Meaning she knew how that chicken came to be on the cutting board in front of her. I find that people who have not come to terms with where the meat on their plate comes from, have a problem accepting how that meat got there. Reminds me of the time I met a girl who thought meat was a certain part of a cow, not a piece of muscle.

Come to terms with your food and don't judge others because they have.

I think she must have poached more than one Jerzee, there was just too much meat there to only be one.

I've had squirell once and while I dont recomend this recipe it actually isn't bad at all, yes Ed it is sort of like dark meat chicken. as far as gamy goes, well the one I had didnt taste gamy at all, but I have heard others say they found it so. Maybe its just me, but I dont turn my nose up at "wild game" no matter what it is, to me it just seems more honest than sterile supermarket fare although that it where I do most of my "hunting" .

Dyed-in-the-wool New Yorkers like me have never even thought about eating squirrel, much less shooting one. When I saw the video for the first time I wasn't even sure it it was a spoof or not. I'm still not sure, though Robyn did some research on-line and concluded that the segment was not a spoof.
I do have one question: How gamy is squirrel? Does it taste like dark meat chicken?

strip, rare

filet mignon

PORTERHOUSE ALL THE WAY-OOOOOHH!

It's got to be a Ribeye!

I would have to say that Porterhouse of T-bone are my all-time favorites. They are the best for grilling or broiling and if cooked a perfect medium rare, are unsurpassed in flavor!