Maybe it is because I grew up in pretty much as far south east as you can get in the bayous of Louisiana, but I personally think squirrel is one of the best meats I have ever eaten. I personally like to rotissery it after soaking it in hot sauce for a good while. You can also wrap it in bacon, but that part isn't necessary.
Haven't tried one of the gray pine squirrels but I do have a great receipt for squirrel pot pie. Usually boil or fry the squirrel then debone it, throw it in some gravy with veggies. Nothing better. But heed the warning to only kill them after a good cold spell. The fleas are nasty. And what ever you do don't burn the fur off them they are super easy to skin. Your neighbors will appreciate it.
If you want to properly preserve velvet antlers, you will have to inject & brush them with formaldehyde or some of the new less toxic chemicals (4 in 1 solution works great as does Knobloch's antler in velvet tan) as its easier to use however, both will work.
First, using rubber gloves take a razor blade and make small incisions at the tips of all points about 1/8". Next hang the antlers upside down, allowing the blood to drain. Starting at the bases inject the solution into the...