I killed a couple like that earlier this year. I left the squirrels whole after the 30 min skinning job put them in a big bowel coverd them with water and left them in the fridge 4 days. Then quarterd them and fried them like a young squirrel. That old squirrel cam out as tender as the young squirell.
My most common squirrel dish is to place a skewer through each set of legs to keep them butterflied and roast them whole on the grill. Before I do that, I brine them for a day and then marinade them for at least 8 hours. Regardless of what I do with a squirrel, I've found brining to be mandatory, though, I'm a little afraid of this tough ol' gal...
It doesn't have to be fun to be fun.
Wild & crazy, can't be stopped. Only the strong will survive.
Keep your knife sharp and your skillet greasy. http://www.GoCarnivore.com