BHW: It casts me back. I grew up in New England and cut my hunting teeth beginning at 10 years old popping big greys with a 5mm Sheridan Blue Streak. Made me a better hunter, shooter and person. After nearly 2 decades in Colorado, where the only squirrels in the high country are puny (and pungent) Pines and Reds, you made me yearn for the " Old Days" . Take those boned squirrel haunches and prepare them Picatta style by pounding the meat to about 3/16ths" thick between sheets of plastic wrap, rolling them in seasoned flour and pan frying them gently (1 minute a side) in a bit of oil. Serve with buttered noodles and some spiced cabbage and enjoy!