With some good tender southern lovin, squirrel can come out delicious.
Coon, squirrel, and even possum when properly aged and properly prepared will give pork or chicken a long hard run for their money.
I'd be willing to bet if I had a fresh bear roast cut off and handed to me, I could age it in ice for about 4 days with the plug pulled on the ice chest. Then bore some 3/4 holes to the center and put my medium-large game tenderizer and seasoning in there and slow cooked it in a roux or gravy it would fall apart like every other tough game I've cooked. If it didn't, I'd repeat the process the next time except instead of the holes I'd slice it into steaks, tenderize it, let it marinade in my game marinade for 24-48 hours and A) grill it by searing both sides at a high temp and then cook it slow and low to medium rare. Or B) double batter it in Italian bread crumbs and parm cheese and deep fry it.