Whether you call them bark burners, tree rats, or limb chickens, squirrels are good for more than frustrating you during deer season. They make delicious table fare when properly skinned, cleaned, and ...

If you were to flip open a 1975 edition of The Joy of Cooking, you might be startled by an illustration that demonstrates how to skin a squirrel. The page includes instructions on how to prepare a ...

“I love the sweet aroma of squirrel, and I’m surprised at most folks’ inexperience with serving the little guys,” says chef Levon Wallace, who heads up the kitchen at Proof on Main in Louisville, Ky.

During my 26-plus years at the Daily Inter Lake, I’ve gotten a lot of unusual calls from Flathead folks on a number of topics. I’ve been asked to check out UFO sightings, dig up obituaries from a ...

A year and a half ago, Donnie Dodson set out to cook, and then rate, every United States president’s favorite meal – just for ...

TOLEDO, Ohio — Ohio is in the thick of the hunting season, with deer gun hunting week underway through Sunday. Whether you fish, hunt, trap or forage, the Ohio Department of Natural Resources ...

A variety of recipes, some dating back hundreds of years when things like squirrels and other wild game were eaten, are featured in these cookbooks from The Immaculate Conception Catholic Church in ...

Cooking last night at The Spotted Pig for a sold-out crowd is visiting English chef Fergus Henderson, author of the newly released Beyond Nose to Tail, a sort of sequel cookbook. Spotted Pig chef ...