Without going into too much detail here's my recipe:
1. Cut up your skinned squirrels into 6 pieces each. In a 12" skillet I usually do 3-4 squirrels at a shot.
2. Dredge with seasoned flour (I use just salt and pepper) and brown well in fat of your choice - I use Crisco or peanut oil and sometimes half oil, half butter. I only use enough fat to coat the bottom of the pan at this point.
3. Throw into the pan: 1 medium onion diced, 2 ribs of celery diced, 2 carrots diced, 1 minced clove of garlic and 3 tablespoons chopped parsley. Season a bit more at this point so the vegetables get their share. Lower the heat to medium-low and cover the pan to steam everything for about 10-15 minutes.
4. At this point I add about 1/4 cup of dry vermouth, dry white wine, or hard cider, cover and cook over low heat for something like 1.5 to 2.5 hours depending on the age of the squirrels. You could use the same amount of water or stock (using homemade chicken stock is a good way to fool your wife into liking this) if you don't use or like alcohol. When the meat is fork-tender, uncover the pan and raise the heat for a few minutes, turning the pieces to re-brown the outsides a bit.
5. Remove the meat, keeping it warm, and make gravy any way you normally would using the pan drippings and juices - I usually just add more fat if needed, add an amount of flour equal to the total amount of fat in the pan, stir the lumps out and cook that 2-3 minutes, add milk as needed and stir until thickened over medium-low heat, adding more seasoning as needed.
6. Serve over hot biscuits, maybe have a salad or some sweet corn, and what the heck, blueberry cobbler for dessert.