When I was growing up in northern Indiana, my grandfather hunted
squirrel all of the time. My grandmother would cook it and serve it for
dinner.

During the time that I was in eastern Carolina I would look at the Gray
squirrels and wander how they would make a meal. Now after moving back
to Indiana and seeing the red squirrels, it is obvious.



Doug Kanter wrote:
The squirrels have figured out which of my bulbs were the most expensive, or
hardest to find. This was not unexpected. It's just more annoying than usual
today. This is war!

Barbecued Squirell
Source: "L.L. Bean Game & Fish Cookbook", by Angus Cameron & Judith Jones

2 dressed squirrels, cut in serving pieces
3/4 cup red wine
1 cup water
salt & pepper
2 bay leaves
1 large onion, chopped
2 carrots, sliced
1-1/2 to 2 cups BBQ sauce

In a kettle, boil, then simmer the squirrel pieces in the wine & water with
the rest of the ingredients except BBQ sauce. Cook covered for about an
hour. Remove pieces, place in a baking dish, and cover with the sauce. Bake
in preheated 300 degree oven for another 45 minutes.

The same book also suggests:
Brunswick Stew
Squirrel Stroganoff with Mushrooms, Onions & Sour Cream
Squirrel Stew with Black Olives
Squirrel in a Clay Pot (Slow-cooked with ham & herbs)
Squirrel Braised in Sauerkraut
Squirrel Cobbler
Squirrel Cacciatore