Try simmering squirrel or rabbit in a crockpot (see how I subtlely brought this back to to the title?) until the meat falls away -- or better yet, both at the same time. Reserve the liquor (ie, pour it all out through a colander or sieve and save the juice), and seperate the meat from the other stuff.

Toss the meat and the juice back into the crockpot and add corn, tomatoes, hominy, or whatever you got, even okra. Continue simmering for a while (note how precise my recipes are!), correct the seasonings, and serve with cornbread, 'cause you've got burgoo.

(You can also use or add chicken meat and/or country ham.)