Check local hunting, possession, and food-safety laws before cooking squirrel
Wear gloves when handling raw squirrel
Skin and gut the squirrel if not already dressed
Remove any shot pellets and trim away damaged tissue
Rinse the meat briefly under cold water and pat dry
Soak the meat in salted water or milk for 1 to 4 hours if desired
Cut the squirrel into serving pieces
Season with salt, pepper, and any preferred spices
Brown the pieces in a hot skillet with oil or butter
Add onion, garlic, or other aromatics if desired
Cover with broth, water, or sauce
Simmer gently until tender, about 1.5 to 2.5 hours
Cook until the internal temperature reaches 165°F
Alternatively, coat pieces in flour and fry in hot oil until cooked through
Alternatively, roast in a covered dish at 325°F to 350°F until tender
Let the meat rest a few minutes before serving
Serve with gravy, rice, biscuits, potatoes, or vegetables