Squirrel

More than 2 million North Americans hunt and eat squirrels; it's even received high praise from chefs like Gordon Ramsey and Jamie Oliver. If the squirrel is cooked correctly, it is juicy, tender and similar to rabbit meat. There is also a slight nuttiness to squirrel meat — likely caused by the mammal's diet. The meat is delicate, sweet and bright pink.

Brunswick Stew, a traditional Southern recipe from the 19th century, is made with okra, squirrel, tomato and lima beans. It can also be slow-cooked with wine, vegetables and stock to enhance its flavour. If you roast squirrel, you should be wary of its dryness and regularly base the meat with fat to promote flavour and moisture. Squirrels can also be par-boiled to remove the carcass before being dredged and fried in breadcrumbs. Regardless of the method you choose to cook the squirrel, you should always be sure to cook it to at least 160°F to reduce the risk of trichinosis (via the CDC).