The Times tries to explain the Hunt-a-Grey-to-Save-a-Red phenomenon, though there's little gastronomically persuasive argument, methinks:Nichola Fletcher, a food writer and co-owner of a venison farm, held a squirrel tasting for Britain’s Guild of Food Writers, finding “their lovely flavor tasted of the nuts they nibbled.” At a later event, however, she found the flavor disappointing, with “a greasy texture and unpleasant taste,” presumably reflecting these squirrels’ diet.
Think there's a morsel of potential delicacy in eating a tree rat? eHow explains how to skilfully skin, clean and cook squirrel. (No photos, natch.)
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