Hey, I like the Confit idea. The rat & scallop, um, I don't know? Hey, along the lines of the confit, maybe play with some meat glue, tarines, galantine, pate.
When we get a bunch out at the property, the boys will always ask for my Asian Glazed Squirrel. I sous vide the varmints with a little fish sauce inside the bags. Dice and stir fry.
Course when there are fresh peaches out there. I have a recipe that takes all weekend to make, then we eat them in the trucks on the ride home.
I marinate the squirrel/rabbit/deer/birds/hog, peaches, jalapenos and Tequila or Shiner overnight. Then the next day, season and slow cook it while we're all out. Chill it overnight. The last day I rough chop it with cooked sweet or regular potatoes and make homemade Empanadas. Fry em and foil em for the ride.
I've made squirrel a few times but always as a stew, because I was under the impression that the meat required low heat for a long time to make it tender.
Would the meat lend itself to a medium rare preparation?
We have red, gray, and black squirrels here.