Take two squirrels which have been washed, aged appropropriately, and cut up and place in a rack in a pressure cooker. Make a mixture of a cup of white wine, a few liberal dashes of Lea & Perrins poultry sauce (like the Worcheshire sauce but for poultry) and some black pepper and a little water if needed. Pour this over the squirrel into the pressure cooker and cook for 20-30 minutes depending on size/age of squirrels.
Pour out the stock, save, and let the meat cool (it helps to refrigerate for a day). When you are ready to make the stew, remove the meat from the squirrel pieces (I have found this is a good time to catch any hairs that remain too). Cut up several nice sized potatoes and drain a can of Kidney beans and hold to the side. Cut up a small-med. sized onion, add to a large pot or dutch over and sautee in some olive oil. Add some parsley and black pepper while the onions are cooking. When the onions are clear, add stock and potatoes. Add more black pepper, some garlic powder, onion powder and paprika (to taste) and cook until potatoes are soft. Then add the beans and meat, stir, and simmer for 30-45 minutes. Add more of the above spices to taste (I like lots of garlic and black pepper).
It was delicious.