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I'm happy to report that it was delicious! Perhaps like rabbit with a hint of pheasant - not too gamey though.

Made an HFW-inspired roast tomato ragout out of it, and it easily made three nicely squirrely portions - very tender as well after an hour and a half in the pot.

ttfn!
--
Olly

Definitely avoiding the brains / spine and so on! Don't see much use for the other offal either, it'd take a lot of squirrels to make a decent amount of liver pate ;o) Got half a pound of meat from the one I got (including leg bones), not too bad really - should do the two of us for dinner this even...

Hi everyone, first post here! I got myself a squirrel yesterday and spent a good half hour skinning, gutting and "butchering" it, and it'll go in the pot this evening. I (roughly) followed the process described on this page: http://www.gutpilestyle.com/ForumSMF/big58cals-critter-cleaning/c...