Down here in the southeastern corner of Az we don't have very many squirrel's and I don't normally hunt them. However I make two trips per season into northern Az,about a six hour drive for me.
Like GC four legs and the saddle. The rest then goes into the pressure cooker, with some white wine and seasoning. After a while the meat falls off the bones and we then add vegetables, potato, carrots, corn, etc. Makes for a good quick lunch soup. the drippings from the fry pan makes excellent gravey.
Thank you HideHunter