Organic Herb Crusted Squirrel
Prep time: 5-7 hours.
Step 1. Go out in the woods for a few hours:
Step 2. Get yourself a mess of squirrels:
Step 3. Clean, skin, rinse thoroughly, (to get rid of all those hairs you probably got all over the meat in your probably amateurish skinning job), baste in extra-virgin olive oil, sprinkle with liberal amount of salt, fresh cracked pepper (make sure the pepper corns are pretty big––it'll be a good cover if anyone bites on a shotgun pellet) and thyme and garnish quartered red onions:
Step 5. Serve over potatoes (to avoid negative net-caloric gain):
Suggested pairing: A dark beer, preferably cheap, and brewed in Pennsylvania.
In general I was pleasantly surprised. I expected squirrel to be very dry and gamy. In reality (at least with this preparation) it was very delicate in texture and had a taste similar to turkey. (Full disclosure: the gray squirrels were very delicate, the red one was much darker and extremely tough. I didn't actually end up eating that one). If there's any problem with squirrels at all, it's that beside the legs, there isn't a lot of meat on them. I started out using a fork, but quickly ended up eating them like giant chicken wings.
In the end then, the main strength of squirrel as an entree is also its main weakness: You'll wish you had one more.