- Mix ingredients and add the squirrel. (Make small cuts in the meaty part of the hind legs so the marinade fully permeates.)
- Refrigerate for at least one hour or as long as overnight.
- Place the marinated meat in a slow cooker or pressure cooker, then cover with chicken broth.
- Cook until tender (4 to 6 hours in an electric slow cooker or 30 minutes in a pressure cooker).
- De-bone and use the cooked meat in your favorite soup, stew, or gravy recipe.