as described in Step 4, separate the back legs, tail and head from the rest of the carcass. Some hunters use cutting shears to sever the lower leg bones. I prefer to cut the flesh and tendons between the upper and lower leg, and then sever the joint. Then, by putting the blade under the joint at that point and exerting a breaking motion, the leg bones can be easily sepa rated.

STEP 6: Wash any debris and other remains from field-dressing under running water. To facilitate this step, use the knife to split the pelvis and rib cage.

STEP 7: Scrub the skinned carcass with the stiff-bristled vegetable brush to remove any hair.

STEP 8: I know many hunters who remove

the glands under the squirrel's front legs. In addition, I also remove the heavy muscle that covers the outer edge of the back legs. This muscle is particularly evident in mature animals and adds a degree of toughness to the flesh. By cutting this muscle in the flank area, then seizing the perforated area with the thumb and knife blade, the undesirable tissue may be pulled from the cleaned carcass.

As many hunters; and cooks who enjoy working with game, too; have long known, squirrel can be made into many fine dishes. Following these guidelines makes preparation a simple matter.