heres a couple recipies-

leave the meat on the bones, (legs and "backstrap") the flap between the ribas and hind legs is good too. forget the ribs.

place in a skillet with some olive oil. begin browning on low heat. now add your wine, i use burgundy, but you can experiment to taste. salt, pepper, garlic, mushrooms onions, whatever you want just season to taste.

THE KEY is to let the wine simmer off, checking frequently, and when your almost dry in there add more wine. this whole process takes several hours. drin k some of the wine to kill the time, if you like

when the treerat is so tender the meat falls from the bone, it's done. (the "vinegar" in the wine breaks down the meat into the sweetest, tenderest stuff youve had. i've had folks at the bar who wouldnt eat venison dig into squirrel when done this way. one guy who never shot a squirrell bought a .22 the next week to get some! the only bad part is he wont clean em, so i gotta do the dirty work! i take a %age, though...


you can also do them in a baking dish in the oven, same way, but add carrots and potatoes. 300 degrees with foil on top for an hour, then take off the foil to brown em up and cook till tender.

good luck!

-moose