Is there a way to prepare it and not be stringy?

Soak it in milk overnight. Then fry like chicken.

Stewed squirrels in brown gravy over white rice.
I have no recipe but I know a southern gentleman on here will have one.

Dredge it in flour and seasonings, brown it in a cast iron skillet, pour mushroom soup over it [can of condensed soup and a can of milk mixed] slice a few slabs of onion on top. Cover and bake at 350* until it falls of the bone. About a hour and a half or two depending on age of the squirrel

A good way^^^

I've never had stringy squirrel. Fricasse over rice is my go-to way to prepare it.

i got a bunch of corn fed around here im going to start filling the freezer.... i like em as good or better than phesant ... cottontail is the best tho this time of year..!

The “stringyness” is just the meat fibers. Those fibers won’t change unless you chop the meat. I’ve never found it to be too bad.

I grill mine for about 45 minutes then in the slow cooker on low for a few hours and they fall off the bone tender with great grill flavor cooked all the way through

Crock pot with a couple inches of water and BBQ sauce and they will melt like pulled pork.

Squirrel burgers!

Old tough ones , par boil then dip in milk , flour and dip again and roll in bread crumbs , bake at whatever temperature you prefer , I like a low temp , and covered , then open to crisp .
Then dip in your favorite sauce . Young ones skip the parboil .

There's unlimited ways to cook them , as you see above .
Love squirrel gravy .

Instant Pot.Makes em tender.

Slow cook in crock pot with cream of chicken or cream of mushroom soup.

I second and third the Insta pot method. Have cooks squirrels for 40 yrs and nothing has worked better for me. Squirrels, can of cream of shrum or chx soup with 2 cans stringed(julienne) green beans with juice. Good eating.

par boil them till tender then dip in egg, then bread crumbs and fry. Crispy on the outside and fall off the bone meat. the other way is dip in egg, bread crumbs fry and then put them in a dutch oven and cook till tender but they wont be crispy.

Yup.I always liked the taste of squirrels but could never get them tender as I would like,,till I started pressure cooking them.Tender as prime rib now.

Clean it, rinse it, soke it over night with salt water, rinse, dredge through buttermilk, flower, and brown in hot grease. Then 30 min in a pressure cooker or 5 hours in a crock pot. Meat fall off the bones, gravy in the pot, biscuits and hot black coffee makes a meal to make you're eyes roll back in yer head. Oh yea the biscuits really to be home grown buttermilk.
Dang I think this thread just kilt 6 more squirrels.

I put them in pressure cooker with game stock. 10 lbs pressure 15 minutes then cool roll in light coat of Kentucky Colonel seasoned flour then light dip in egg wash and a thicker coat of the flour and fry. I eat 40 - 50 every year like this.

... that’s the way to do it right there RHuff