Kansas City Blog

I have had squirrel. My grandpa lives in southern Missouri and they eat it fairly frequently. We had it fried. I was young and didn't think to ask what it was at the time, but found out later. It's tough, and there's hardly any meat on it. I don't recommend it.

Here in Northern Michigan squirrel hunting is a sport enjoyed by a relatively small population, compared to those who pursue whitetail deer or ruffed grouse in the fall. And, for the most part, people seem disgusted and confused by the thought of hunting and eating squirrels while, at the same time, rabbit is often considered a tasty treat by those very same naysayers.
To rebut the NY Times article (somewhat), one or two rounds from a .22 cal rifle or pistol will do the trick while keeping most of the meat intact. Shotguns are no good -- bird shot only penetrates the skin and stuns the animal, knocking it out of the tree and injuring it only when it impacts branches or the ground. Head shots are the way to go -- It's the most challenge and the most humane way of bringing them down.
Skinning them is tough but two people working together is best (picture parents undressing their stubborn child for bath time. One gets the pants, the other, the shirt.
As for the meat, the best parts are along the spine (tenderloins) and they offer a surprising amount of meat (much more than doves, woodcock or small ducks more widely considered edible game).
Yes, they can be tough, but cooking in a Crock Pot or slowly on a grill can soften them up a bit. I've also considered "aging" them for a couple days before cleaning them but have yet to do so.
The taste: When barbecued, "like tough chicken;" when simmered in a Crock Pot with mustard and honey: One of its own.