Well, first you get that sight on yer trusty bolt-action .22 true, no sloppy hunting not sportin'....
Then after you get about 3-4 good-sized of those buggers you make a slit in abdomen to remove visera, your cats will LOVE you, remove head and paws(the paws dry well), and the start the skin w/ a short sharp broadbladed knife. Then the whole skin will slip right of, well like a little t-shirt.....
You have to get over how carcass looks a tad like a very musculer long torsoed gymnast (yeah, really), scrub anyremaining hairs/fur with some salt and a scrbby or steel wool-go easy. Quarter, rub a little olive oil-butter over surfaces (I believe my , maybe 2mins. or a bit more. remove pieces, add remainder of cornmeal/flour and brown (add oil as necessary, but not too much), then pour a cup of mlik cut by 1/3 water and stir to make a gravy, replace pieces along w/ small or quartered taters (Russian fingerlings, fantastic!), garlic, onions, carrots, and I will have something green cooking on the side too. Oh, a nice pan of VA or NC style cornbread (NO sugar, yellow meal please). Let this 'stew' together for a good half hour to 45 min., test meat w/ fork and leave to cook if somewhat resistant to the prongs.
OR you could do what my Newark NJ born & bred Dad did to me once. Make a big pot of white rice, some salt and butter, mound on plate. Meanwhile do NOT scrub little hairs off squirrel carcss do nOT quarter, just raost whole for 1 hr. in 350 d F oven. Plop that little man right on your daughter plate and try no to laugh as she FREAKS out!!
It is hard to bite into that little gut when he isn't all chopped up.....my greenie-veggie friends woudl have loved to see me choke down that meal
Those Jersey boys
I love my Dad, he has that ribb-you humor y'all Garden Staters seem to have!
I hpoe I havn't inadvertantly started another Southern culture OT, sorry, sorry!