Originally Posted By: Poser
 Originally Posted By: timberjack86
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...
Have you ever tried the fridge trick? I have tried it with the toughest oldest small game it always worked for me. But I always brown my squirrel when I fry it the turn it to med low throw in an onion and put a lid on it and let it cook for an hour. Then make some gravy and bisquits \:D
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