This is an adaptation of a classic Indian dish (that's "Indian" as in India, not as in "Native American") that I guarantee even people who "don't like game" or who are horrified at eating "...those cute little squirrels" will like. What the heck...you could make it with road-killed possum and no one would object.
Filling:
3-4 squirrels*
(*There is, of course, no such unit as "a squirrel," in a standardized sense. The size of the critter affects how many you need. I'm assuming you have three medium-sized, toothsome and tender grey squirrels, say about one pound each on the hoof, and half that skinned and dressed. If you're using fox squirrels, which are nearly the size of rabbits, either cut down the number of squirrels or increase everything else in proportion.)
1 large baking potato, cut into 1/2" cubes
1 cup of shelled green peas (Preferably fresh, but frozen will do.
Don't used canned peas, they're already cooked to death.)
2 large carrots, cut as for the potato
Garlic (at least 2 cloves, more is better)
1/4 cup finely minced onion
1/2 tsp fresh ground ginger
Salt to taste
Ground pepper to taste
Curry powder to taste (or, if you can find it, genuine "garam masala"
that is available in specialty Asian grocery shops)
For the envelopes, prepare any standard unsweetened pie crust dough. You'll need enough for a two-crust 9" pie. I usually make mine with no salt in it.
Method:
First, put the squirrels in a pressure cooker for about 15 minutes, and cook until the meat flakes from the bones but it isn't mushy. Reserve the liquor from this process. Flake the meat off into a bowl, and mince coarsely. To the squirrel meat, add the rest of the ingredients, except the curry powder. Put enough of the pot liquor in to just come up to the top of the mixture (if you haven't got enough, add a little chicken broth). Simmer uncovered until the vegetables are cooked and the liquid has evaporated. You want a mixture that's stiff and not watery. Add the curry powder salt, and pepper, and let sit at least a couple of hours to cool.
For the wrappings, cut circles of the pie crust dough. I use the lid of a coffee can to cut these, and my wife complains the resulting samosas are too large, so adjust according to your needs. If you're making these as a cocktail appetizer the final pieces should be bite-sized. You can also make small squares, which will give you triangular samosas rather than crescent-shaped ones.Put a blob of filling on the wrapper; wet the edges of the wrapper, fold over, and seal. The seal has to be tight or the stuff leaks out and makes a hell of a mess in the next stage.
Deep-fry the samosas in small batches in hot (350-375 degree) shortening. Transfer to a piece of paper towel to drain. They can be served hot or at room temperature, though most people prefer them hot. They can be held uncooked in the refrigerator at least two days if covered. Cold samosas shouldn't be re-heated in the microwave, it makes them soggy. A few minutes in the oven is preferable.