For fox and gray squirrels, soak overnight in lightly salted water. Par-boil until tender, then flour and fry. Be sure to make gravy from the pan drippings. Larger foxes can be shredded and used as a base meat for gumbo or burgoo, really young ones are good soaked, then placed in a pan with stuffing and baked. Back home, opening day of squirrel season is almost as big a holiday as deer season.