Frankly, i think squirrel ( if cooked the right way) can taste great. I keep the furs so I skin'em a bit different. I make a slit from the center of the top part of the thigh (where his belt buckle would be) and go along the leg to the foot. Then I join the slits together and cut right down the center of the stomach side. Start pulling the skin away from the muscle around the back legs, then pull it completely off the foot. Then all i keep doing is using my fingers to separate the skin from the body, not cutting anything, but breaking up the membrane with my hands until i get everything loosened up to the front legs. Then i pull the tail off the bone and pull everything off the head end and usually if practiced a few times you can end up with not a single hair on the squirrel meat.