I think squirrel benefits from any kind of slow cooking/longer cook time. So, after browning the tree rat(s) in butter and garlic, add some diced tomatoes and whatever veggies you like, add a little merlot to taste, bring to a sizzle - then reduce to low, cover the pan and simmer for at least 25 minutes. The meat will then fall off the bone. I like it served over rice.
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