This year's culinary creations ranged from squirrel with cashews and spring rolls to Caribbean jerk squirrel and fried plantains. The dishes were a step up in sophistication from last year's fare, which included squirrel jalapeño cheese poppers and minced squirrel brains with cream cheese in pastry dough. Still, the same winning duo as last year, brothers Brandon and Blayne Estes, once again took home the $500 prize and bragging rights with a simpler, more countrified entry: squirrel sausage.
"When it is prepared properly, it is as good as chicken or rabbit," he says. "They are the ultimate free-range animal."