Obviously the first step in preparing a squirrel for the dinner table is the proper cleaning of the animal. After reducing the squirrel to “meat” there are several fine web sites available that detail different cooking methods.
If there is one suggestion I can make, about eating squirrel, it is to make sure that you parboil or otherwise work to tenderize the meat. Taking an old gray and throwing it on the grill with a little adobo sprinkled on the top (like I did) is sure to have you reaching for the dental floss. In other words, it can be a little bit stringy and tough. However, if you can spend some extra time preparing the meat, my overall opinion of the taste is it's fantastic. There was no “wild” or apparent off taste and it reminded me a little bit of grouse. Sporting brotherhood, if you have yet to add gray squirrel to your dinner table I strongly suggest that you give it a try!
