I'll par boil a couple of squirrels for about 15 minutes or so, then cut the meat into very small pieces for making a soup. I strain the water from par boiling it and to use as a base for the broth.
While cutting the meat into very small pieces, I separate any tough membrane that surround the individual muscles. It takes some time to complete but is easy enough to do with a sharp knife.
Add chopped carrots, onions, barley, seasoning, plus whatever else you happen to like in a soup and have on hand.
The squirrel meat stays very tender and is difficult to distinguish as being from a game animal.
Soup is also easy to refrigerate for saving as a leftover.