France, 14th c.
Recipe by Daniel Myers
Thanks to a co-worker who hunts and a willing and adventurous diner, I had the opportunity and motive to cook and try squirrel. I pre-baked the meat with a little bacon and a splash of red wine at 350°F for about 20 minutes, allowed it to cool, and then cut the meat from the bones - a very laborous task. I thenboiled the squirrel meat in wild duck sauce for about 20 minutes. Aside from being a littletougher than duck meat (it was similar to cooked chicken hearts in that regard), it was really quite good!
Note that like quail, squirrels are small animals. Unless it's just for a littletaste, expect that one squirrel will provide one serving of meat.
Squirrels are singed, gutted, trussed like rabbits, roasted or put in pastry: eat with cameline sauce or in pastry with wildduck sauce.