I cut them up and soak them in salt water overnight. Then rinse drain and pat dry with paper towel. Season with salt, pepper, and granulated garlic. They have been soaking in salt water so go easy on the salt. Dredge the squirrel pieces in flour, shaking off excess flour. Heat an oven safe skillet to medium heat and brown squirrel on both sides. Add heated soup stock....chicken or beef...or bring it to a simmer. The amount of liquid should not quite cover the squirrel about 1/2 to 3/4. Then remove from heat, cover with good lid, and place in a 350 degree oven for 60-90 minutes. 60 minutes usually does the trick unless you have some old tough squirrels, then go for 90. Check the pan about 45 minutes in and add more stock if needed. It will come out falling off the bone tender. Remove pieces of squirrel then thicken the remaining cooking liquid for a tasty gravy. Some thicken with corn starch, but I prefer making a rue with flour...like mom always did. It is best with mashed taters.. Of course the taters should be mashed with salt, black pepper, butter and cream (I use canned milk). And never add garlic to mashed potatoes...that's the mistake lots of fancy-pants restaurants make because they don't know any better! This method is fool proof and delicious.