Something maybe a little more healthy would be a fricasse. Roll pieces in flour and brown in oil. Take pieces out, add some chopped bell pepper, onion, celery, and or carrots and cook until soft. Dump in enough chicken broth to cover, scrape the crud loose from the skillet, put the squirrel back in, cover and simmer until tender. If you use half broth, have cream or milk it makes a nice cream gravy as it cooks down. Plain broth makes more of a brown gravy. My mom made this when we were kids with just onions and called it smothered squirrel / rabbit.