My grand mother made me Squirrel Mulligan one time. It was greasy, but actually quite tasty.
I got this recipe from: http://www.grouprecipes.com/28932/squirrel-mulligan.html
* 2-3 squirrels, cleaned (or substitute about any meat you want to)
* 6 cups or so of water, need will vary depending on the size of the squirrels
* 2 small or 1 large sweet onions, chopped
* 2-3 medium potatoes, diced
* salt, black pepper, red pepper to taste
* 1 cup rice
1. In a large pot, bring water to a rolling boil and add squirrels. *IMPORTANT* Do not add salt to the water at this time! Wait till the meat is tender, then add salt or the meat will be tough. It's OK to add pepper now, it will add some flavor to the meat.
2. Reduce heat, cover and simmer slowly till meat is tender, 2 hours more or less, depending on the age and size of the squirrels.
3. If you wish, remove cooked meat, let cool, debone and return meat to the pot, some people don't debone the meat and that's fine, too. It just adds more flavor to the finished dish.
4. Now, bring the pot back to a boil and add onions and potatoes.
5. Stir, add water at this time if needed. There needs to be enough hot broth in the pot when the veggies are al dente (almost tender) to cook the rice.
6. Add rice, stir, cover, reduce to low heat, cook 14 minutes.
7. Remove from heat, stir and add more seasonings to taste.
8. Serve with hot sauce.