Whether you call them bark burners, tree rats, or limb chickens, squirrels are good for more than frustrating you during deer season. They make delicious table fare when properly skinned, cleaned, and ...

* Cut in pieces for servings. * Cover with salt water. * Let stand overnight. Drain. * If squirrel is not tender, parboil 10 minutes. Drain. * Roll in flour. * Fry in vegetable oil until tender. * If ...

“I love the sweet aroma of squirrel, and I’m surprised at most folks’ inexperience with serving the little guys,” says chef Levon Wallace, who heads up the kitchen at Proof on Main in Louisville, Ky.