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I use a cast-iron dutch oven. It has a heavy lid, and works similar to a pressure cooker, also similar to crock pot only faster. I cut the squirrel up in pieces, dredge in seasoned flour, then brown in the dutch oven. If you're doing a whole mess, take the brown pieces out and set aside as you do more. When all brown, put em all back in, add half a beer, cover and simmer for at least an hour. Others who have responded are correct in that there is a lot of variability with squirrels. Some are very tough, usually older ones, some very tender. Anyway, after simmering until tender, cool and debone the meat. Then add onions, mushrooms, a little more liquid, and make like a stroganoff. It is delicious.