Well, for my sins, you might enjoy this, my first post on this website......
A few years ago, whilst engaged in one of those Farmers Union Pigeon shoot days with a 12 bore S.S., It was pointed out to me a squirrel dray. I watched as one squirrel dashed inside, the other, more observant chap put a barrel into the dray and obliterated it's structure and out tumbled two rather, bereft of life, squirrels. Splendid he whispered to me, I shall have a pigeon and squirrel stirfry tomorrow. I had to know about this of course and this is the recipe he told me :::
As many stripped squirrels of meat as one or, more can eat at one sitting.
Same with Pigeon breasts.
Marinate them in Balsamic Vinegar for a bit, maybe a bit of Mustard if you want it.
Fry up in a wok with a mite of Olive oil until tenderish. (Pigeons a mite longer than squirrel)
Add any vegetable matter one enjoys in stirfries i.e. peppers, onions, mushrooms etc.
When nearly cooked, throw in some beansprouts and egg noodles, maybe a tad of chilli seasoning and Soy Sauce or, Oyster sauce. Pour on the marinade and let steam for a little while.
Experiment with above until you perfect it to your taste, we are all different in epicurean delights....
I have eaten loads of these stirfries since then, I shoot a bunch of them with the HW77 over a few weeks and, the wifely woman and I then sit down to a real feast with a decent bottle of Cabernet and a c.d. of light music in the background... excellent.