Mix the syrup and cider together in a bowl and add the squirrel pieces. Marinate overnight.
The next day, mix the flour, salt and pepper together and roll in the flour; set aside for now.
Meanwhile, pour chicken broth in Dutch oven with the butter, mushrooms and onion.
Preheat oven to 275 degrees.
Heat the butter in a skillet and brown the squirrel meat on all sides; add to the Dutch oven. Bake for 90 minutes, covered, and if it is not fork-tender, bake for another 30 to 45 minutes.
For gravy, just remove the mushrooms and add a slurry of water and flour. Whisk until thickened and put the mushrooms back in. Serve the gravy over the squirrel with mashed potatoes and roasted asparagus.
For more delicious squirrel recipes, please visit www.MissHomemade.com.