EAT FRIED SQUIRREL BRAINS
Squirrel brains are a Southern delicacy—so much so that more than a few old-school hunters detest the idea of head shots and rimfire hollow points. After skinning and quartering your limit of squirrels, simply cut off the heads, pluck out the eyeballs, and fry the skulls whole in a skillet. When they’re done, you can pop the skull open with a fork and scoop out the pecan-size brain. Like most other brains, it’s white and mild— most folks eat them for breakfast with scrambled eggs and toast.
The New York
Times once published a news report linking the consumption of fried squirrel brains to Creutzfeldt-Jakob disease, which, similar to mad cow, makes people go crazy. The original research was supported by some compelling cases, but further study showed the link to be unlikely. It was dismissed by most of the ardent squirrel-brain eaters I know. Far more people, they say, have been driven crazy by living in New York City.