Why I eat squirrel, really

Some consider squirrel to be the best meat in the woods. On my journey as a chef, I have come to think that it may be the best meat period. The phrase, “You are what you eat,” befits a squirrel as it does a Spanish acorn-fed pig that are prized so highly by those with means.

Read more: http://www.foxnews.com/opinion/2012/01/ ... z1kFhrAf3q

http://www.history.com/shows/swamp-peop ... hell-guist

These guys know squirrel (and a few others I don't really want to try). From tree to plate in just a few hours.
Glenn and Mitchell Guist

Brothers Glenn and Mitchell Guist were born, raised and still live in their grandparents' house on Conway Bayou.
They're master hunters, taught to live off the land by their father and so close neighbors call them by one name: "glenmitchell."
If the fish in Conway Bayou aren't biting, the Guists aren't bothered—any bush meat will do, and
that means squirrel to nutria to wild boar could be on the menu

You've got to try squirrel cooked in a pressure cooker with gravy. All the little parts on the bone are just floating around, including the little skull. There was a system at my in-laws as to who got the brains, they were so tasty. At least, that's what they told me.