Yesterday morning when I finished my school bus route I got to talking to some other drivers about eating squirrels. One made the comment he only like young squirrels as the older ones were too tough. I told how I pressure cooked the old ones and they come out tender and juicy. They looked at me at me like "Now that I don't believe". So when I got home I grabbed my .22 rifle and went out to the edge of my yard near a hickory nut tree and shot a old squirrel. Skinned it out, washed it up, and then in the afternoon before time to go back to school I pressure cooked it, then a quick panfry, and took it with me to school. I had the guys try it out and they couldn't believe they was eating such a delicious squirrel. They said they were defenitly going to buy a pressure cooker and start squirrel hunting more. How to: Sprinkle Lawry's season all on cut up peices of squirre and place in pressure cooker. Add one cup of water. Place lid on and weight on. Turn heat on to medium. When the weight starts rocking back and forth start your timer and cook for 8 minutes. If weight gets to rocking to fast, reduce the heat. You just want a gentle rocking motion. After 8 minutes turn the heat off and let the pressure cooker cool while still on the stove. Do not remove the weight or open the lid till the cooker has cooled enough to let all the pressure off. When the pressure has let off, remove the peices of squirrel and dip them into buttermilk and then roll them in flour that's been seasoned with more Lawry's seasoned salt and then do a quick pan fry to crisp up to a golden brown. Enjoy! Also, don't forget to make a pan of gravy out of the grease you fried the squirrel in.