If you tenderize any squirrel, brown it in a big skillet, take the critters out of the skillet, make a big skillet of gravy, throw the parts back in the skillet with the gravy and simmer for about a 6 pack or until the rice and bisquits are ready, you can't tell which of the sub species you are eating. Heck, you could throw in a young coon and no one would be the wiser. It would be good and I know from 1st hand experience. Any wine is proper with wild game.
