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.
Every year many hunters and outdoorsman and women come out west from the midwest and east coast to hunt the prized mulies and elk. One topic that comes up often is altitude sickness. My advice for flatlanders is to get into the best possible shape. Start months before your hunt, usually really ramping up my cardio around March or April.
I run 5-10 miles 3 times a week, and also go for walks carrying my pack with about 50lbs to simulate what could be on my back. Another useful tip is to drink A...