Squirrel is one of my favorite things to eat. Woah, woah, woah! Before you make any rash judgments, give me a chance to plead my case. Squirrels are closely related to the rabbit, which we all know is a delicate delicious protein served at all of the finest restaurants. I feel North American Gray Squirrel is far superior to rabbit in a number of ways. The squirrel lives a life of leisure, napping in trees, gathering acorns, and frolicking in the autumn leaves. The rabbit on the other hand is very nervous animal and prone to sprint off at the drop of hat. These high speed getaways result in tough meat. Squirrels on the other hand, keep things pretty cool, calm, and collected resulting in tender delicious meat. As far as the squirrel’s diet goes it is simply amazing; acorns (and other assorted nuts), apples, and corn are the bulk of the food sources. For these reasons when squirrel is prepared properly it is one of the finest meals in the world. Below is squirrel stew recipe that I created in the fall of 2009 and it turned out amazing. Click on the photo to enlarge.

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