I like doing squirell 2 ways. One is just take a whole squirell salt and pepper ,put couple smashed garlic cloves and italian or other sausage in body cavity and wrap in aluminum foil and put in over set on 300 for 1 1/2 hr. or roll qaurtered squirell in seasoned flour and brown in clarified butter, remove and add bell pepper ,onion and celery and sweat then add more butter if needed and 2 tbls or flour (try to get it equal butter an flour) cook a bit , your making a blond rue. Put squirell back in pot and cover with chicken broth and some white wine. Cover an simmer until tender and serve over rice or egg noodles