I tried this recipe the other day and it was wonderful and so simple!

I put 4 or 5 older squirrels into a small crockpot
about 1/4 cup of water
cover in your favorite barbecue sauce
cook on low until the meat falls off the bone...3 to 4 hours

amazing way to tenderize older, tougher squirrels

That sounds good I'm going to try that, some of the older ones can get pretty chewy.

Man that sounds so easy. Only 3 - 4 hours. I live at 7,000 elevation, do you think that'll affect cooking time? I love squirrel, and I do make a nice casserole but the squirrels are actually precooked in a pressure cooker, which works wonderfully. Thanks, can't wait to try this recipe. Do you eat it on buns?

Thanks,

Mark

Yep! Simple, yet effective....I have to go now and clean the drool off my keyboard.

I haven't thought of putting it on a bun but that sounds like a great idea!!

Squirrel is the most underrated wild game meat.  It's good just about any way!

I love squirrel.  It's not just for breakfast anymore.

definitely! squirrel is my favorite wild game bar none!

you guys serious??  its been 20yrs since I ate one so I don't remember but check out my post here asking for a squirrel recipe,, they are everywhere here because nobody hunts them But my little girl want a stuffed squrrel for her room so I will be headed out with some blunts on the 15th when they open..   this recipe is super easy for me and I'll try it..   do you guys gut and cool them right away after shooting or can they hang in the game bag for a few hrs..  
its been a long time..

Tried this recipe last night. Man I can't believe I didn't think of this!! Best way I have ever had squirrel.

I usually go out on a hunt and clean all my squirrels at the same time when I get back to the house...

That sounds great. I cant wait to give it a try.

Another twist on that is....

Place the squirrel meat in the crock pot
Empty a package of onion soup mix over the meat
Place a chopped onion on top of that
Pour the contents of a bottle of Heinz Chili Sauce over it all. Cook on low until tender.

Works well with backstrap and other meats too.

I like leaving them intact after cleaning and boiling on the stove for a little over an hour til the meat is really tender and about ready to come off the bone, I spit them and make a small smoking smolder in my bit and let them cook for another hour with my favorite blend of spices and at the end, I have a pan with some beer i hand from the spit rod holder so it is just under the tree rats and bulk up the fire enough to boil the beer... instead of pulled pork, pulled Tree Rat samiches... ;0)  Scrum-diddly-umptious.....!

Crock pot squirrel has been a favorite at my house for a long time. Very good!