Whether you call them bark burners, tree rats, or limb chickens, squirrels are good for more than frustrating you during deer season. They make delicious table fare when properly skinned, cleaned, and ...

ST-BENOIT-DE-MIRABEL, Que. – The wild-haired leader of a culinary rebellion in Canada has produced a back-to-the-land cookbook in which squirrel becomes sushi and the beloved beaver gets butchered.

“I love the sweet aroma of squirrel, and I’m surprised at most folks’ inexperience with serving the little guys,” says chef Levon Wallace, who heads up the kitchen at Proof on Main in Louisville, Ky.

“I’m a cook. I’m a chef. I’m not political,” he said Friday, after launching his book Sugar Shack Au Pied de Cochon, insisting nothing subversive should be read into his beaver recipe You can save ...