Simmer a couple of skinned, dressed squirrel carcasses in enough water to just cover them for about 40 minutes. I mostly do grays but get the occasional fox. Add a bay leaf or two, and or some whole peppercorns to the simmer for flavor. RESERVE THE STOCK for use in soups later! I just freeze it in tupperware containers until I'm ready to use it.
Strip all the meat from the bones. Briefly sautee in butter. I sometimes give them a very light flouring, but often will just sautee them in a little butter with minced garlic tossed in very late in the sautee and treated liberally with rosemary and some sage.
You could add onion to the sautee early. Substitute your favorite herbs.
Then I just add this sauteed meat to some cooked pasta (spaghetti, linguine, maybe macaroni or other) and toss with parmesan. Add fresh rosemary for garnish or even fresh or sun-dried (or home-dehydrator-dried) tomatoes and basil for a nice touch.