I was always fascinated by the U.S Army Survival Manual image for skinning a squirrel. They make it look so simple. However, after asking around, I have discovered that most people prefer to skin from under the tail.
If you’re squeamish don’t watch the video below. It’s graphic.
This is a very good video for showing how to skin, dehead and clean a squirrel ready for the pot. You’ll need a good sharp knife and some sort of flat surface but this gives you a really clear demonstration. Cut under the tail (but not through) and separate the skin from the meat then stand on the tail and pull. Hand tug the other end over its head and cut off the skin and head. Snip the Achilles and trim the legs. Hold the squirrel carcass head end awards you. Make an incision under the sternum and cut all the way up and away through the pelvis. Turn the carcass in your hand and cut through the neck. Pull down hard on the windpipe and the guts should come away in one movement leaving a clean piece of meat. Wash with clean water. Or soak in salted water and wash before using.
Slow cooking is a great way to eat squirrel, treat it like chicken. Throw in some veggies like onions, carrots, potatoes, or bell peppers, season with garlic, bouillon, salt, and pepper. Lay the squirrel meat on top of the vegetables. Pour enough water over the mixture to cover completely. Cover and cook on HIGH 6 hours. Stir the flour into the mixture and cook another 2 hours.
You can also make fried squirrel in the same way you’d make fried chicken with buttermilk. Quarter your squirrels. You’ll need three-quarters to one squirrel per person.