Roast squirrel
Yet another animal running around the countryside that would have been hunted as a protein source, the squirrel was often eaten in colonial times. As they were rodents, who would get into grain stores and cause problems for smallholders, squirrels were trapped and hunted and put in stews or pies.
Those Americans exploring further afield, or herding cattle would have trapped the tiny critters, and roasted the meat over an open fire. Apparently, as long as you don’t mind them being a bit fiddly, they taste a little like rabbits.