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..And I figured I might as well put it here too. I know a lot of people don't eat squirrel, and just shoot them as a pest. Personally, I think they're pretty tasty. So here's a recipe for roasting them with an herb marinade. Of course the ratios can be adjusted in proportion for more or less, but I think this is the smallest you should go. Roast squirrel a la Felonious Makes 2 or 3 roast tree rat 1 - 2 medium cloves of garlic, chopped fine 1 large onion 1 large carrot 2 stalks celery 1 teaspoon kosher salt 1/4 teaspoon black pepper 1/4 teaspoon rosemary 1/4 teaspoon thyme 1/4 teaspoon sage 1/2 cup olive oil Whole dried herbs preferably, pre-ground will do. Grind salt and spices very fine. Add ground spices to chopped garlic and mix. Add enough of the olive oil to the spices and mix until a rough paste forms. Smear the seasoning paste inside and outside the squirrels, making sure to get it into all the nooks and crannies of the critter. Cover with plastic wrap and allow to marinate in the fridge at least 6 hours, overnight if possible. Peel onion and carrot, Chop the veggies small to medium, Preheat a cast iron pan in a moderate (350 - 375F) oven. Add any remaining seasoning paste to the olive oil and toss veggies in seasoned oil. Add veggies to preheated pan, they should sizzle when they hit the pan. Stir veggies until sizzling subsides, add marinated squirrels on top of veggies, place pan back in oven. Roast appx 25 minutes, or until desired doneness. I don't eat them any less than medium well. Divide roasted root veggies among plates, add one roasted critter per plate, serve with a nice crusty French or Italian bread. I like a nice wheat beer with this dish myself. Quote MultiQuote