Elliot: Depends on the squirrel, a big old buck (you can tell by the uh…. Acorns) should probably be made into a stew (boiled for a long time) to tenderize it, kinda like chicken soup, but a young tender one can be sautéed in a little butter with salt and pepper, maybe a strip or two of bacon. There should be some good wild game recipes on the internet. A guy has gotta learn how to cook what he kills.