I cook squirrel and rabbit exactly the same, once cleaned I skin them and then remove the front legs , the hind legs and then I halve the back and have the torso. I cut some potatoes, vidalia onions, salt, pepper, a bit of oregano and some parsley. Put it in a lasagna pan and add some olive oil, cover the contents for 20 minutes and bake at 425, remove the coving and bake at 350 or until the potatoes are soft and browned. The meat will certainly be cooked and it will be nice and tender. You might have to turn the contents in the pan a time or two...
I used to soak squirrels overnight in saltwater, especially the big old boars. Then coat them in seasoned flour, put them in a good skillet with (now-a-days) EVO. Turn up the heat a little, brown the pieces on both sides, add a cup of water, cover and simmer for 30-40 minutes. Good gravey, good eating. Do rabbits the same way, but they aren't tough and don't need the saltwater soak. Makes me hungry for some good ole cotton tail. Used to shoot the heck out of them in Missouri, but they aren't to plentiful around north central Georgia. Least ways, I haven't found a WMA with a shootable population.
There’s always an Arquillian Battle Cruiser, or a Corillian Death Ray, or an intergalactic plague that is about to wipe out all life on this miserable little planet, and the only way these people can get on with their happy lives is that they DO NOT KNOW ABOUT IT!
I guess my favorite way is to slow fry with biscuits and gravy.I also like them fixed in cooking sherry with plenty of garlic and mushrooms.I pressure cook the old ones and then fry or barbecue them.They can be fixed a lot of different ways and as far as I am concerned,they are all good.Heck,I have even had them cooked on a stick cave man style and they were o.k.(LOL).
Stewing them is the best way to make them tender. Sometimes I'll boil them until tender, pick out the bones, and then serve the meat with gravy, mushrooms and sauteed onioins, cerlery, and bell peppers over rice.