Roy Hann wrote (appearently without direct first-hand experience):
> For those of you who couldn't make it to the Internet Dinner in New
> Orleans last month, I would like to draw your attention to the recipe for
> squirrel in the Joy of Cooking, page 515. In addition to sage advice
> about avoiding red squirrels (too gamy apparently) and tularemia
> infection, there are some engaging little line drawings depicting, step by
> step, a man(?) in hiking boots excoriating a squirrel. If squirrels are
> not readily available where you live, don't worry, the Joy also offers
> recipes for opossum, porcupine, raccoon, muskrat, beaver, and armadillo.
This is one place where TFM (in this case, Joy of Cooking) is really quite
wrong. Red squirrels can be very tasty, and in Illinois at least,
are the preferred squirrel of choice due to being about twice as large
as the gray squirrels of the area. Most squirrel needs a little soaking
in a brine solution to help remove the gamey taste and any excess blood
(oops, sorry) which may be present from the "act of harvesting". After
such treatment, it is possible to prepare quite a tasty treat by making
a "chicken-fried" squirrel (how they get those chickens to work in the
kitchen slinging squirrel I still don't know ;^)), or perhaps a nice
little squirrel-pot pie. The flavor is not quite like dark chicken,
but somewhat better than rats, IMHO.
Tularemia (as far as I have ever heard) affects rabbits, so those of you
who fancy a little squirrel need not worry about it.
Dwight (dan'l boone) Coles - drc...@sandia.gov