Place cut-up squirrel in large pot and cover with water. Add salt, pepper and bay leaf. Bring to a boil and reduce heat. Simmer for 1 to 2 hours or until meat begins to fall off the bone, adding water as necessary.
Drain on brown paper and dust with powdered sugar. Serve with jelly on the side.
Mix beer, molasses, mustard, onion, garlic and salt and pour over beans, adding bean liquid if necessary to cover beans.
Bourbon Street Squirrel Legs
Hot ’n’ Spicy Dutch Oven Wild Game
Kentucky Oven Barbecue Squirrel or Rabbit
Czechoslovakian Rabbit in Sour Cream Sauce