Usually we will take the front quarters and hind quarters off at the shoulder joints. Then with game shears or knife I take the ribs off. If you like you can take the backbone and cut it in mid way down the spine or so. The best recipe I have found is to take the portions place them in a crock pot, put about 4-6 squirrels quartered. Put in 2 cans or enough to cover of Pregresso French Onion soup. Place on low and let cook enough to fall off the bone. Usuall about 6 hrs depends on the pot.