Season whole squirrels generously with salt and pepper. Heat butter and oil in a pot until hot. Add squirrels whole and sear on all sides until deeply browned. This seals in moisture and good flavours.

Add quartered onion, bay leaf, and enough chicken stock to fully cover the squirrel body. It’s fine if the legs stick out - we’re flipping partway through cooking.

Cover and simmer for 2 hours, flipping partway through and adding liquid if needed (so check on it often, BUT I do not usually have to add liquid).

Remove squirrels from the pot and let cool until you can work with it without burning your fingers. Pull all meat from the bones. Discard bones, onion, and bay leaf. Reserve some of the broth.

In the same pot, melt 2 tbsp butter. Add diced onion and garlic; cook until soft and fragrant. Stir in chili powder, cumin, allspice, turmeric, and curry powder. (true butter chicken calla for masala, but this is redneck butter chicken and we dont have masala)

Add 1 cup reserved broth and simmer for about 3 minutes. Stir in crushed tomatoes, coconut milk (cream or regular milk is OKAY to sub), and brown sugar. Simmer on low for 5 minutes.

Add shredded squirrel back to the pot and stir to coat. Simmer until heated through (about 5 minutes) and continue shredding squirrel if needed.

Spoon over rice, drizzle with Greek yogurt or sour cream, and sprinkle with fresh parsley 🌿 (optional, obviously).