How to Cook Squirrel
To fry squirrel, first put pieces of meat in a pan and cover it with water. Bring the water to a boil and then reduce the heat, simmering the meat for about 90 minutes or until it's tender. Drain the pieces of meat and pat them dry with paper towels. Next, mix flour, garlic powder, cayenne pepper, and a pinch of salt and pepper in a bowl. Then heat oil in a frying pan over medium-high heat. Coat each piece of meat completely in the flour mixture. Finally, lay the pieces in the pan and fry them on both sides until golden brown.
Place the squirrel pieces in a large saucepan and cover with water. Place the saucepan on the stove and bring to a boil, then reduce the heat to a simmer. Allow the squirrel meat to simmer until tender, about an hour and a half. Be sure to simmer, not boil the meat; it should not be falling off the bone when you remove it from heat. If you have an older squirrel, it may take longer for the meat to become tender. Drain the squirrel meat. Pat it dry with paper towels to remove extra moisture. Set the pieces on a plate. Mix the flour, garlic powder, cayenne pepper, and a few pinches of salt and black pepper in a bowl.  Pour oil into a frying pan. Heat the oil over medium high heat. The oil should cover the bottom of the pan and come 1/4 way up the sides. To deep fry the squirrel pieces, heat an inch of oil into a dutch oven or large saucepan. To test whether the oil is hot enough to fry, dip the handle of a wooden spoon into the oil. When the oil bubbles rapidly around the spoon, it's ready to fry. Dredge the squirrel pieces in the flour mixture. Coat the pieces one at a time, and lay them in the frying pan. Repeat until all the squirrel pieces have been dredged and are cooking in the pan. Turn the squirrel pieces over to fry on the other side. Cook until the breading is golden brown. Set the squirrel pieces on paper towels and allow them to drain. Serve with foods that usually accompany fried chicken: mashed potatoes, corn, or green beans. Eat carefully, since the squirrel pieces have tiny bones. Mix the flour and a few pinches of salt and pepper in a bowl. Dredge the squirrel pieces in the mixture, coating them on all sides. Set the pieces on a plate. Place a Dutch oven or stewpot over medium heat. Melt the butter in the pot. Place the squirrel pieces in the pot. Let them cook on each side for two to three minutes, until they are completely brown. Cover the squirrel pieces with 7 cups of water. Be careful, since the water will bubble when it hits the hot pot. Add the thyme, potatoes, corn, onions, tomatoes, and a pinch of salt and pepper. Bring the contents of the pot to a boil. Reduce the heat to a simmer and cover the pot. Cook the stew until the squirrel meat is tender, about 2 hours. Serve with bread. Eat carefully, since the squirrel pieces have tiny bones. Place the squirrel pieces in a large nonreactive bowl. Cover them with water and a few teaspoons of salt. Place a lid on the bowl and refrigerate overnight. This step helps to tenderize the meat. If you have a young squirrel, you may skip this step. You may skip this step if you want to grill a squirrel over a fire in the woods and don't have time to soak it first. Light the grill. Set up a charcoal grill with low, steady heat. If you're camping in the woods, build a fire and allow it it to burn down until you have hot, slow-burning embers to cook over. Drain the squirrel meat and season with salt and pepper.  Lay the squirrel pieces on the grill. Cook over low heat for an hour, turning the pieces occasionally. If you're cooking over an outdoor fire, skewer the pieces on metal skewers or cleaned sticks. Cook for an hour, rotating occasionally. For barbecued squirrel, baste the squirrel pieces with barbecue sauce every fifteen minutes until the meat is cooked. 
Place the squirrel pieces in a large saucepan and cover with water. Drain the squirrel meat. Mix the flour, garlic powder, cayenne pepper, and a few pinches of salt and black pepper in a bowl. Pour oil into a frying pan. Dredge the squirrel pieces in the flour mixture. Turn the squirrel pieces over to fry on the other side. Set the squirrel pieces on paper towels and allow them to drain. Mix the flour and a few pinches of salt and pepper in a bowl. Place a Dutch oven or stewpot over medium heat. Place the squirrel pieces in the pot. Cover the squirrel pieces with 7 cups of water. Add the thyme, potatoes, corn, onions, tomatoes, and a pinch of salt and pepper. Reduce the heat to a simmer and cover the pot. Place the squirrel pieces in a large nonreactive bowl. Light the grill. Drain the squirrel meat and season with salt and pepper. Lay the squirrel pieces on the grill. 