How to cook: In a large pot, cook the squirrels in salted water until the meat starts to fall off the bones. Remove the squirrels and allow to cool. When cool, remove the meat from the bones and shred. In a large bowl, combine the meat, onion, celery, salt, pepper, breading and milk. Mix well.
Place in refrigerator for one hour. Remove from the fridge and shape into patties. Add some oil to a large skillet and heat over medium heat. Add the patties and cook until they turn light-brown. Flip when half done.
How to cook: Put the squirrels in a large pan. Cover half way with water. Bring to a boiling temperature. Cover and simmer until the squirrels are tender. Remove the squirrels from the stock. Set the stock aside. Remove the meat from the bones. Return the meat to the stock and add the corn, bacon, potatoes, tomatoes, onions, beans, celery, salt & pepper, and worcestershire sauce.
Cook for 2 hours stirring occasionally. To thicken the stew add a small amount of flour mixed with water. Simmer 20 - 30 minutes longer.
How to cook: Heat some olive oil in a deep pot or dutch oven. Season the squirrel on all sides with the cajun seasoning. Add to the hot oil and turn to brown on all sides. Continue to cook until done. Place the onion, bell pepper and garlic in a blender. Cover with water and chop.
Add to the pot when the squirrel is done. Sprinkle the added vegetables with cajun seasoning. Add the tabasco sauce and ketchup. Stir to mix well. Serve over the cooked rice.