Field and Stream - - F&S - —W.B.

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.

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