After I have cleaned the squirrel I cook in a pot of water until the meat is tender. Then I dip it in a batter that my Mother used and fry it in lard. You can use the fancy cooking oils but country lard makes it taste the best. Some said to cut the head off and throw it away. I love the brains and the two pieces off the jaws. When my Grandfather stayed with us about 50 years ago he and I used to "fight" over who got the heads. Brings back fond memories.

Virginia Brunswick Stew

Ingredients:

2-3 squirrels, cut up
3-4 celery stalks
2 onions, chopped
13 small carrots
1 can or three quarters cup corn
1 can stewed tomatos
1-2 clove garlic, chopped
1 one half cups lima beans
Salt and pepper
2 tsp. thyme
1 tsp. oregano
Water

Directions:

Boil mix until squirrels are tender. Refrigerate overnight to meld flavors. Serve the next day.
Brown squirrels in skillet with small amount of fat. Place squirrel in pot and cook until tender. Saute onion, green pepper, celery, and garlic in drippings in skillet; add rice, squirrel, potatoes, seasonings, and enough liquid to cook rice and potatoes.
Cover; simmer slowly until tender.

I learned to do it differently, helps when you have a lot of them.

Let the fire burn down to coals, roll the squirels in the hot coals so the hair is singed, set aside and do the rest. Push the hair off with a stick or something, should come right off. Cut off the paws, slit their belly and toss the guts saving heart, lungs, liver, small intestine.

Squirell skin tastes delicious, some fat usually, shame to throw it away. As mentioned above head is good too, kids love em.

steven, add okra to that recipe!!!

Gut it, Skin it, zip bag it, cook it, eat it.