After cleaning, cut up for frying, soak overnight in salt water. Before frying (like chicken exactly) put squirrel in cooker oven with water and "par boil" until meat is tender when stuck with fork. Don't cook until meat falls off bones - as you want to batter it with flour to fry (not too fast) like chicken. Season with salt and black pepper to taste. Rinse skinned squirrel in cold water and pat dry, dip in buttermilk and then in seasoned flour and fry in hot fat just as you would a chicken.

If the squirrel is young, you probably will not need to steam the meat. If there is any doubt, drain off excess fat in the skillet, add about a cup of water or wine if you prefer, and steam covered for about 15 minutes. Or you may wish to pressure cook the meat for an additional 5 to 10 minutes. Make gravy in the frying fat by adding the leftover seasoned flour and milk or water. Serve over rice or with hot biscuits.