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