I remember Dad cookin it once. Over the years I would get one or two a year just huntin squirrels. Now I am learnin to call them. Hopefully I can get a few more before the end of January...well, by the end of the season. Not sure right now. This **** is the first called ****. Young, fat and tender. Not a strong old boar taste. I want to go tomorrow. Callin in the daytime is a challenge but it is doable.I was raised eating **** meat. I like a young fat one in a roasting pan with taters, carrots, celary, and whatever else I can find to throw off in there. I also like it BBQed!