Pygmy

Parboiling is a sure way to make squirrel tender...Simmer it in water , covered, over low heat long enough and the toughest old squirrel will become tender..

However, my favorite recipe will do the the same thing, and I think the flavor is better than when simmered in water..

Shake the squirrel, skinned and disjointed, in a bag containing flour and whatever seasonings you prefer..I usually use salt, coarse black pepper and poultry seasoning...

Brown the floured pieces in a skillet in a combination of butter and cooking oil..

Place the browned pieces in a single layer in a baking dish...Pour some liquid in the dish to a level of about 1/2 inch deep...I have used wine, beer or chicken broth...Water would be okay too, but I think the other liquids provide better flavor....Slice up a medium onion over and around the squirrel pieces..

Cover the dish with foil and bake at about 300 degrees for about two hours OR until VERY tender.. You may have to add a little liquid if it cooks down too much...When tender ,remove the foil, turn up the heat a bit and let the squirrel brown on top... Thicken the drippings from the baking dish with flour or cornstarch and make gravy..