Alright then, lets have it....please.
Ok. Cook outside
Oil the bottom of a black pot sprinkle cayenne pepper and paprika on hot oil, not quite smoking oil. The seasoning will start to brown, add quartered squirrel bits, about 3 to 4 squirrel s, to cover the bottom of the pot. Season the topside of the squirrel, then flip once brown/slightly blackened.
Pull out meat drop in (2 to 3) minced medium onions and sweat them, add a couple of ice cubes if too hot, until clear/translucent. Now add salt, pepper, 3 gloves garlic minced and 2 bell peppers minced to brown and sweat.
Add water and previously cooked meat, at high heat, occasionally stir. Reduce water from above meat, two to three times and done.
About an hour to hour and a half cook time. Serve over rice, it maybe spicy, but milds over rice.
Adjust as necessary for squirrel count, (edit) and yes add some smoked sausage or tasso. Smoked turkey neck is a great alternative to pork products.