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CCI Mini-Mags and Stingers always worked best for me. Shoot them in the head between the eye and ear.
As for fine rodent cuisine, I make what I like to call (don't laugh) "Squirrel McNuggets". You skin and gut the buggers, filet out their upper thigh meat and their back loins, period. Throw the rest away! Clean the meat real good of any hair, tendons, or other undesirable objects, and wash it off good. Let the meat soak in an egg and milk batter, then roll them in seasoned bread crums and flour, and saute' them in butter. Serve with steamed rice and tomato catsup and you're set to feast.
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