One of the simpler ones from Abe. If you want to try this and don't know how to skin a squirrel, i suggest you either ask or do a search on cleaning and skinning one. Abe used to say that their skin is tougher than duct tape. I'd have to agree... did I mention there is also a membrane under the skin that will stick fur to it like superglue? (note: I just looked up a video for skinning squirrels that makes it look easy. Click Here A big Thank you to "Mr. Squacks")

This is suitable for "old" or "young" squirrels. I preferr this for "old" squirrels and like to fry the young tender ones... and I can't share Abe's fried squirrel recipe. Abe told me to take that one to the grave with me, and that I shall. I will look up a suitable substitute though.

2 squirrels - skinned, gutted, and cut into pieces
4 large potatoes, quartered
1 pound carrots, chopped
1 green bell pepper, chopped
4 onions, sliced
1/2 stalk celery, sliced
2 cups water
1/4 medium head cabbage
1 teaspoon salt
1 teaspoon ground black pepper

In a slow cooker, place the squirrel meat, potatoes, carrots, green bell pepper, onions, celery, water, cabbage, salt and ground black pepper.

Cover and cook on low setting for 8 hours.

Man, I'm tempted to break out the pellet gun and sneak a few... Best get off the subject of squirrels for awhile... I'm starting to drool.