In a small bowl, add the salt, pepper, thyme, rosemary, basil and dill. Mix and crush it together.
Stir in the lemon juice, oil and garlic. Mix well.
Place the squirrel pieces in a zip lock bag and pour in the marinade. Work it into the meat.
Seal and refrigerate a couple of hours or overnight. Flip often.
Remove and drain the meat.
Grill on a hot grill over medium heat flipping as needed until tender and cooked through.
Or place in a baking dish and bake for 30 – 40 minutes at 450 degrees.
Serve with some tasty punch and enjoy.
You can use your favorite herbs in place of or with those listed.