Dose any one have a good way to eat squirrel?
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Clean 'em good. Quarter 'em up. Dredge 'em in seasoned flour. Pan fry 'em in a little oil. Make gravy from the drippings and pour over squirrel pieces and some white or wild rice....Yummy.
Sonny -
Are they like rabbit and have to kill in a certain time of year?Comment
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Young ones can be fried after being quartered up. (My favorite!) Old one can be quick fried and then put into water gravy and simmered til fork tender, add rice or taters. Also makes an awesome pot of dumplings, unbelievable addition to gumbo. Squirrel and rice together is good. Squirrels can be easily aged right after shinning. Young boar, small testicles and NO knot behind tail. Young sow, no milk bag (never had a litter). I always rink around the middle of the body of young ones as soon as I'm finished shinning and before washing. After you wash a pile it is almost impossible to tell old from young. I then wrap and freeze accordingly.. Fry or Boil on label
Treetop T-Bone. I eat 150 or so every yearComment
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No. Squirrel is good any time of year, as long as they're legal. Poached squirrel doesn't taste good.Originally posted by LWArchery View Post
DaveComment
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I believe GR5 knows what he is talking about. The young ones are great fried up with gravy and mashed taters. Older ones I'll boil and pick the meat off and put in gumbos or do the quick fry and then cover in a gravy and simmer for a long time. I have done the same thing, just cover in cream of mushroom soup. Txcoonhunter is right...poached squirrel don't taste good.
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Cook them suckers up just like chicken & dumplins!Comment
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dont for get the brains!!Comment
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In a Gumbo is the best. You don't have to debone it either. Quarter it up and put it in the pot. Also hard to beat some squirrel dumplins.Comment
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My favorite is to boil them peel meat off. Then season and lightly fry boneless meat until brown. Make a onion gravy and then put in meat and let simmer for about 15 mins. Toast some light bread and pour over toast. Rice is also good. Works for rabbit,duck,turkey,quail too.Comment
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Quarters
So, you just eat the quarters, right? I can't imagine it'd be worth the work trying to get anything off the ribs. What about the little backstraps? Do you bone 'em out with an exacto knife?
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I've cooked alot of wild game meals for non hunters and have found that alot of folks will turn their noses up to anything that has a bunch of bones in it, or anything that looks like it did when it was alive. Take that same meat and make it look like chicken or pork and they'll gobble it up. I've prepared squirrel lots of different ways from sweet n sour squirrel, almond fried squirrel, squirrel pot pie and I haven't found a bad one yet ('cept maybe the one with warbles in it...). I prefer the small greys over the fox squirrel as they seem a little sweeter and more tender. Since skinning squirrels isn't one of my favorite tasks, I try to do a bunch at once and then freeze the meat for later use. After gutting and taking off their little jammies, I cook them in a pressure cooker, whole, for about 20-30 minutes then allow to cool. After cooling, the meat peels easily off the bones. I place the cooked meat in a freezer bag in meal size portions. You can than substitute the squirrel meat for pork or chicken in just about any of your favorite recipes. They make great squirrel mcnuggets when dipped in a little tempura batter and fried. The only bad thing about limb rats is that they're just too danged small!
-CherylComment
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You guys do know that if they didn't have fuzzy tails, we would set traps for them!! Sounds like some good eating is goin on!!Comment
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Squirrel brains and scrambled eggs. Ummmmmmm GOOD!Comment
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dip them in egg the drag them through flour, get some cisco or bacon drippings really hot if you have them thenwhen one side browns you flip and then put a very small amount of itallian dressing on the browned side. mmmmmmmmmmmm tastyComment
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