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 ...

Berkshire chef Chris Prow is trying to introduce everyone to a new delicacy - braised squirrel. Read about BBC Berkshire's Roberto Perrone's reactions when he tried a morsel of squirrel leg live on ...

Rosie Thompson, a taxidermist and DEC-certified hunting and fishing guide, opened up her cookbook this week and gave me several of her squirrel recipes. Offerings include squirrel quesadillas, ...

Aren’t you thankful that you live in the Mid-Ohio Valley? The weather may be unkind to us occasionally, but it doesn’t torture us like the South has experienced the past many days. As of this writing, ...

A year and a half ago, Donnie Dodson set out to cook, and then rate, every United States president’s favorite meal – just for ...

For a short time when I was growing up, my family and I lived in a small town in southern Indiana, not too far from the Kentucky border. It was an agricultural area and many folk there still lived ...

“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.

ST-BENOIT-DE-MIRABEL, Que. – The wild-haired leader of a culinary rebellion in Canada has produced a back-to-the-land cookbook in which squirrel becomes sushi and the beloved beaver gets butchered.