Like Rebel Hog said, we've always boiled them, breaded them and fried them. Then we would make gravy from the grease to pour over mashed potatoes and homemade biscuits. We would usually have rabbit and squirrel together and it would be so good that we would have to lay down to eat it.

As for parasites, we never squirrel hunted until after the first heavy frost. Some squirrel get "wolves" just under the skin. This is kind of like a ring-worm (or maybe it is one)but they are gone after a good cold spell.

Those would be "warbles". They are the larval stage of bot flys.

I always wondered if it was a dialect thing or not, but growing up around here it always sounded like "wolves". Thanks.

Saving the tails is good but nothing tasts like squirrel.If i shoot em up too much i at least take the hind leggs. Put em in a roaster with water and dry onion soup mix.let em cook slow all day and bring a bib.Youre gonna be drewling!

Yep! we call them "wolves" on Rabbits also!You reckon nohillbilly eats "Ramps"?

I didn't know if it was due to my redneck upbringing. For example myGrandma (rest her soul) would almost be ready to fight if you cleaned a mess of squirels and didn't save her the brains.

That woman loved some brains and eggs.

I suppose if you boil brains they would be kinda like greasy dumplins.My grandma always made headcheese when we butchered anything big.We loved it.But now i dont know how to make it.I sure miss it though.

We used to soak them in salted ice water overnight, bread, season and fry them. One of my favorite meals!

I live out west now and pine squirrels just don't make the cut. They taste about the same, but you have to whack quite a few to make a meal. A lot of folks out here just look at you funny when you tell them squirrel or frog legs are good eatin'.

We call them Leeksup here. I've had em in soup.

We just fry them and eat them with eggs and grits.