The hardest thing about prep is the skinning. Unlike a rabbit whose comes off almost as easy as pulling off a sock, squirrel are more difficult. There are many good YouTube videos on skinning.
After gutting I quarter them and boil for about an hour in water with a little vinegar and salt. I take it out and after it cools I pull all of the meat off the bones. As h2o said, quartering improves table appeal and stripping the meat does so even more. I then flour the pieces in flour seasoned with kosher salt and coarse black pepper and brown them in cast iron with a little olive oil.
From there, I will add them to marinara sauce and serve over spaghetti or add the pieces to a pot and start a stew with the pan drippings from the sauté pan, some beef broth and fresh vegetables. Stews I slow cook for at least three hours.
Another really good recipe that I learned when I was a kid was from a gun ad in Field and Stream. Essentially you take the sautéed meat and sauté onions and peppers as well. Deglaze your pan with a little beef broth and slowly stir in some sour cream and a little flour to thicken. Serve that over egg noodles. Squirrel; it's what's for dinner !
