Thanks for the help guys, I read what you said about boiling it so i figured i'd just do a recipe where i'd be cooking it in some water, so i did a basic squirrel stew recipe and it turned out amazing! Its not falling off the bone, but its about as tender as you'd expect stewed chicken to be, not tough or chewy at all. Nor did it gaminess to it at all. FYI: in this recipe you dont brown the meat at all. Its much more flavorful than any chicken stew i've ever had though. I did the recipe in the link below, i didnt use any bay leaf like it says, but i used about double the seasonings it recommends. I also let the meat soak in garlic-salt water for about a half hour before, then, before i poured the stock/sauce on the strained meat and vegetables, i sprinkled garlic salt over it. Not bad for a 16 year old kid with very little cooking experience, huh?
http://www.cooks.com/rec/view/0,1926...254197,00.html