Fried squirrel, I use the same recipe for rabbits.

Clean and cut the squirrel into six pieces, the four legs and the back cut in half with the rib cage removed. In a pot put salt,5 or 6 pepper corns a carrot or two cut in half and two or so stalks of celery cut in half. Bring the pot to a boil and back down to simmer. Cook the squirrels until a cooking fork passes easily through one of the thighs. While you are simmering skim the foam and cruddy stuff off the top with a slotted spoon or small strainer. While the squirrels are simmering put some flour in a bowl along with some salt and ground pepper and mix well, put some bacon fat in a skillet along with about an equal part of butter and bring the heat up enough to melt the fat and butter. When the squirrel meat is tender and a fork will easily pass through a thigh take pieces out of the water and pat dry with paper towels, then dredge the pieces in the flour, shake off the excess, bring the bacon fat and butter up to medium high and put the meat into the skillet and fry on one side until browned but not blackened, flip over and do the other side. The meat will be crispy on the outside and white and moist under the breading. Rabbit is even better than the squirrel. Of course you must save bacon fat so you have enough to fry with, I just pour it in a jar and keep in the fridge. Simple and delicious.