Depends on the squirrel.
I skin and bag as I shoot them, Hate skinning a cold one!
But some are par boiled, others are pan fried to give a seal, then both are baked after breaded.
Then eat as is or dip in sauce of you choice.
Eaten many just cooked over an open fire on a green branch.

Quarter them up. Put in an egg wash then roll in seasoned flour, heavy on the black pepper. Fry them golden brown, then put on a sheet pan in the oven on 350 for about 25-30 min to finish. Good and tender. Can go the extra step and make a gravy out of the fry pan drippings. Squirrel gravy has the best flavor

I’ll skin ours and soak in salted water for 3-4 days before cooking. I think this helps tenderize them.

pressure cook till tender, (about 45-50 minutes), dredge in flour and fry, make gravy inn the skillet, serve with mashed taters.

If ya kill enough, keep the young of the year separate from the older squirrels. It takes a bit of experience to know where that line is between tough ones and tender ones. Body size, genital size, bone brittleness, color of the meat, are all indicators of which pot they go in.
Ppl
Young of the year-Roll in flour and pan fry. I prefer in bacon grease, but any cooking oil is fine.
Old squirrels- Roll in flour and pan fry. Put them in a pressure cooker (instapot) until tender to a fork, NOT falling off the bone. Remove and brown again in the skillet.
I like my squirrel on the bone.
We eat them one day a week year round. Around 300 a year. I never tire of them. Absolutely my favorite wild game.

Been hunting 3 or 4 mornings a week since they started on the hickory’s. I can knock out a limit in a couple hours or less. Some mornings it takes less than hour if you maneuver into the right tree.

Do they even buy aa license!

lol! There was a time I agreed with you!
I shot open sights until my eyes went to crap.
Used to make fun of guys using scopes.
Not anymore!!

I’m betting he’s got deer on the mind…………..

love scurl hunting. cant beat frying low n slow an smother with gravy

One morning hunt Stop. had these skinned before the rest to make our daily limit were killed at the next stop. So no full limit picture.

looks like some cream of mushroom crockpot scurl over rice

Dad gum Flint, you got the fox squirrel out yonder.
We used to have a lot more. There’s still plenty, but the greys outnumber them a bunch.

honestly I prefer the lil greys. seem to be more tender than reds.

BBQ

Squirrel salad , easy to make and easy to eat.

It’s this, doesn’t really have a name other than maybe “that squirrel dish.”

My little squirrel killer , he’s 5

Squirrel dumplings.

Mama made the best.

Beav, Mama loved the brains, we got in trouble if we head shot them.