Squirrel

Squirrel is the meat of various tree squirrel species, most notably the eastern gray squirrel, historically and still occasionally eaten in parts of the rural United States, particularly the American South and Appalachia, as well as in some regions of Europe. The meat is lean and mild, traditionally prepared in stews such as Brunswick stew, fried, or roasted, and was an important food source for early American settlers and Native American communities. Squirrel hunting for meat remains a small but continuing tradition in some rural communities, though it has declined sharply from its historical importance as a dietary staple.