4 squrrels, dressed and cut into serving pieces
1/2 cup vegetable oil
salt and pepper to taste
granulated garlic to taste
1 cup flour
1 cup diced onions
1/2 cup diced celery
1/2 cup diced bell peppers
1/4 cup minced garlic
1 cup ketchup
2 cups water or chicken stock
1/2 cup packed brown sugar
1/2 cup Worcestershire sauce
1 tsp chili powder
Louisiana hot sauce to taste
1 cup sliced green onions
1/4 cup chopped parsley

In a large skillet, heat vegetable oil over medium heat. Season squirrel pieces well with salt, pepper and granulated garlic then gredge in flour, shaking off excess. Fry squirrel pieces in batches until browned on all sides. Remove from skillet and set aside. Add onions, celery, bell peppers and minced garlic to skillet and saute 3-5 minutes or until wilted. Remove from heat, drain oil from vegetable and set aside. In a 4 quart crockpot, combine ketchup, water or stock, brown sugar, Worcestershire sauce, chili powder, hot sauce, cooked squirrel and vegetables. Cover and cook on high for 1 hour. Reduce heat to low and cook 6-8 additional hours or until meat is tender. Stir in green onions and parsley and adjust seasonings to taste using salt, pepper and granulated garlic. Serve hot over steamed white rice.