We see from the Guardian that “Squirrel meat flies off supermarket’s shelves”

The owner of a local Budgens supermarket has defended selling squirrel meat as a sustainable way of feeding people and says it has a “lovely” taste….claimed that squirrel meat is more sustainable than beef. “It takes about 15 tonnes of grain to produce one tonne of beef, which is not sustainable.
“Squirrels will be culled anyway. You have two choices. Either you dispose of them or you eat them.”

The animal welfare group Viva accused Budgens of profiting from….yadda yadda something or other

 More to the point: Honey and Cider Squirrel

2 young squirrel, dressed & halved, 1/2 cup honey, 2 cups apple cider, 2 bay leaves, crushed, 1 TBL cornstarch, 2 TBL water

Pat squirrel halves dry. Place on rack in broiler pan. Coat with half the honey. Broil 6 inches from heat source for 8 minutes. Turn. Coat with remianing honey. Broil for 8 minutes longer. Place in roasting pan. Pour cider over squirrel. Add bay leaves. Roast @ 350 degrees for 1 hour or until tender. Remove to serving platter; keep warm. Strain pan drippings into saucepan. Dissolve cornstarch in water; stir into pan drippings. Cook over medium heat until thickened, stirring constantly. Serve with squirrel. Consider eating with crisp shoestring potatoes and green salad. 4 Servings.

Excellent.