When younger, a friend and I hunted squirrels during small game season. To cook I would 1st make some popcorn, grind it and use it to bread them, then sauteed them, and they were good tasting. Crockpot wild rabbit, venison shoulder and venison neck were good. I once cooked groundhog/woodchuck, it was tough and tasted grassy. Most likely I did not prepare/cook it correctly. Another friend, that was a chef at a restaurant cooked possum. The Possum was yuk, and was very greasy. I'm thinking he didn't clean it correctly. There seems to be an overabundance of small-game in the area. Maybe, a Raccoon bourguignon this fall?